Wines Final Exam

What winemaking practices are unique to the Burgundy and Beaujolais?

**Bordeaux ■ It is all about the brand and not the land. ■ Blend **Burgundy ■ It is all about the land and not the brand. ■ Mono-varietal - Beaujolais → made using carbonic maceration (allowing natural carbon dioxide to break skins of grapes, which gives the red wines their lighter, fruitier flavors) - Large number of growers in Burgundy (control 67% of the acreage due to the Napoleonic Code and partitioning of land), but these people often sell their grapes to negociants. When they pass down the land, it gets split equally between kids so basically the plots of land get smaller and smaller and people end up maintaining maybe one or two vines. o who blend and bottle the wine (they control 64% of the market share) o Best known negociants: George Dubeouf and Louis Jadot - Some cooperatives grow and produce wine as well - Maison Louis Lator in Cote de Beaunne = largest producer - Limitations and regulations placed on upper yield limits for producers o General trend: more specific site = less production = higher price a. Production of Burgundy wines i. The wine trade in Burgundy involes ~ 60,000 acres of production ii. Some wineries only produce 100-200 cases per year. iii. There are 19 cooperatives that control about 25% of the acreage iv. There are many more growers (about 4,300) than producers, so small growers sell grapes to negociants, who blend and bottle the wine. v. There are about 115 negociants that control only about 8% of the acreage, but produce the majority of the wine. Many producers make a few thousand cases per year, with the exception of the producer Maison Louis Latour in Beaune with 350,000 cases per year

What are the methods used to make Champagne and sparkling wines and how do the final products differ?

- 1) Methode Champenoise: (aka. "Traditional or Classic Method") o 2nd fermentation occurs in the same bottle and is labor and time intensive o Goes through two pressings • First is cuvee, second press is called taille o First Step: In the first fermentation, the still wine is made and held through the winter in temperature controlled stainless steel tanks (can be held further for many years to create vintage Champagne) o Second Step: Blending - Cuvee selected • Liqueur de Tirage is produced by adding sugar and yeast to the cuvee, which starts the 2nd fermentation o Remouage (riddling) = the working of yeast deposits towards the cork (hand or gyropalette) o Degourgement = removal of dead yeast cells o Dosage = addition of wine and sugar (which ends up determining wines overall sweetness level) o Recorking = when you replace w/a new cork and add wire cage - 2) Transfer Method: o 2nd fermentation occurs in the bottle, which is then transferred under high pressure at low tempeature to a tank and filtered into another bottle, proving to be less labor intensive and a much faster process - 3) Charmat Method: (aka. Bulk/Tank/Cuve Close Method) o Least expensive because process can be done in short period of time (few weeks) o 2nd fermentation done in the tanks where CO2 is trapped at high pressure and low temperature o Wine is then filtered out under high pressure to remove the "lees" (sediment) and some sweetness (dosage) can be added before being bottled • The products produced by this method are fruitier since the route from grape to wine is shorter than the classic method. These should be drunk young. - 4) CO2 pumped into wine: o No natural second fermentation occurs b/c carbon dioxide is artificially added • Very quick and inexpensive and generates larger beads in wine (b/c absorption doesn't occur like it would in methode champenoise)

Which of the fine wine producing districts of Bordeaux have been classified?

- 1855 Medoc and Sauternes/Barsac were classified = Grand Crus Classes (first growths) - 1953/1959 Classification of Graves - 1954/1996 Classification of St-Emilion - 1972 Classification of the Cru Bourgeois of Medoc region o Pomerol has never been classified or ranked - Cru bourgeois: category in Medoc not designated as Great Growths in 1855, but good values & quality - Petits Chateaux: wines that have never received any classification (young, approachable, cheap) 1855 Classification of Medoc and Sauternes/Barsac • Established under orders of Napolean III to showcase France's best • Brokers created a list of the 61 best Medoc wines and divided them into five "crus" • The one exception was Chateau Haut-Brion—it was included even thouh it was not from Medoc, but from Graves; it was considered so popular it had to be included 1932 The Cru Bourgeois of the Medoc region (over 200; updated in 2006) 1953/1959 Classification of Graves • 16 classified growths (red and white) 1954/1996 Classification of Saint-Emilion • 1st classification done in 1954; it's been updated 3x; last in 1996 o Saint-Emilion Grand Cru • maximum yield of 40 hl/ha; requires 2nd tasting after 12 months of aging o Saint-Emilion Grand Cru Classe (55 total) o Saint-Emilion Premier Grand Cru Classe (13 total) 1972 Classification of The Cru Bourgeois of the Medoc region 1996 "Cru Artisan" of the Medoc and Haut-Medoc (44 properties)

How does Bordeaux differ from Burgundy?

- Bordeaux produces 6x more wine than Burgundy - The Chateau receives the Cru rating in Bordeaux (as opposed to the vineyard in Burgundy) - Chateau owners can add land to their holdings to increase production (whereas in Burgundy, vineyards have several owners) - Bordeaux chateaux have large production (20,000-40,000 cases) and use a blend of grapes that are bottled and sold as different labels (whereas Burgundy is small quantity production w/a single variety) Bordeux is much milder than Burgundy with the potential for rain at harvest, which makes vintage variations significant. Also: • Bordeux produces 6x more wine than Burgundy • Bordeaux wine is made from a blend of several grapes o Burgundy wine is made from a single grape variety • In Bordeux, the Chateaux receive the rating of Grand Cru or Premier Cru and it is possible for the Chateau owner to add additional vineyard land to their holdings o In Burgundy, the vineyards are what receive the rating and frequently a vineyard is owned by several growers and producers

What impact does Bordeaux wine have on the other wine producing regions of the world and the wine trade in general?

- Bordeaux wines are generally regarded as the finest in the world (also most expensive) because of their "better with age quality" o Thus, Bordeaux wines drive the market prices, sets the stage for future market of wines, and also produces pleasant wines at a reasonable price o Many Bordeaux wines sold in futures (En Premeur) - sold 2 years before wine is delivered

What historic events influenced the growth of the wine industry in the Burgundy?

- Burgundy region is rich with history and long tradition of terroir o Wine production predates the arrival of the Romans in 51 BC o 910: Benedictines built Abbey at Cluny o 1098: Cistercians and Citeaux o 1336: Clos de Vougeot - Cote d'Or: made-up of Cote de Nuits (mainly reds) and Cote de Beaune (both white & reds)

Explain each of the terms on the handout for this class: see handout posted on Course info for the Champagne class.

- Champagne = sparkling wine made specifically in Champagne region of France using the Traditional Champeneoise Method and has a minimum pressure of 5.5 atm - Sparkling Wine = sparkling wine made anywhere outside of the Champagne region in France - Mousseux = sparkling wine that's at a minimum of 3.5 atm pressure - Cremant = French sparkling wine from outside the Champagne region that must have 2-4 atm pressure - Sekt = German sparkling wine, made from Riesling grape - Spumante = Italian sparkling wine; has come to refer to sweet, fruity spin-offs of Italy's classic Asti - Asti = fairly sweet, fruity sparkling wine made in Piedmont region of Italy from Moscato grapes - Prosecco = Italian light slightly sparkling wine made from Prosecco grapes using Charmat method - Cuvee = 1st press of grapes (higher quality); used only by better producers - Cava = Spanish sparkling wine from Penedes region near Barcelona - Blanc de Blancs = champagne made solely from chardonnay grapes, lighter body - Blanc de Noirs = champagne made only from red grapes (usually Pinot Noir) - Liqueur de Tirage = addition of sugar and yeast to the cuvee - Remuage (Riddling) = working the yeast deposits towards the cork by hand or gyropalette - Gyropalette = large machine that eliminates manual labor for "riddling" champagne glasses going through their secondary fermentation in the bottle - Degorgement = removal of dead yeast cells (sediments = "lees") - Dosage = addition of additional wine and sugar, to help determine the sparkling wine/champagne its final sweetness and taste characteristics - Beads = size and activity level of bubbles - Mousse = amount and character of the foam when first poured into glass (hopefully a flute or tulip)

What are the names of the five Chateaux which hold the First Growth Status today?

- Chateau Lafite-Rothschild - Chateau Latour - Chateau Margaux - Chateau Haut-Brion - Chateau Mouton-Rothschild (elevated from second growth status in 1973 First Growths (5 chateux) • Lafite-Rothschild (Pauillac) • Latour (Pauillac) • Mouton-Rotschild (elevated from 2nd growth in 1973) (Pauillac) • Margaux (Margaux) • Haut-Brion (Graves)

How does the climate influence Bordeaux's wine styles?

- Climate is maritime, which is much milder than Burgundy. - Potential for rain at harvest → high degree of vintage variation - Different soil types b/n right vs. left bank → different areas better for different grape varietals Located near the Atlantic coast in southwest France, about 300 miles from Paris and precisely on the 45th parralel, Bordeaux enjoys a temperate coastal climate as a region geographically dominated by its rivers, the Garonne and the Dordogne, which meet to become the broad Gironde. The interaction of the climate with the different types of site (slope, orientation, general topography) existing in the Bordeaux wine region produces the great number of highly localized micro-climates found in the Gironde. These micro-climates, together with the different nature of the soils, combine to form particular environments for the vine, which covere a limited area and are know as terroirs. Maritime Climate • The gulf stream that warms the temperature and influences the climate • The pine forest that acts as a protective barrier against Atlantic storms • Warm sunny summers • Beautiful autumns and mild winters (rare frosts) Diversity of the Soils • Gravel—left bank; absorbs heat; encourages grapes to ripen, good for Cabernet • Limestone—right bank; relatively warm ideal for Cabernet Franc • Clay—right bank; relatively cool and humid; ideal for Merlot Climactic Fears • Coloure (berry failure due to the shattering of the flower), caused by: o Spring frosts during the flowering of the vines (as in 1991) o Cold rains at time of pollination • Hail, which, right up to the time of the harvest can cause serious damage to the vine Sweet White Wines—Where does Noble Rot Come From? • Sunny summers and autumns • Proximity of water (Ciron) • Morning mists encourage noble rot drying out of the berries by Botrytis Cinerea

Which individuals had significant impact on the growth of Oregon's wine industry?

- David Lett planted fist commercial Pinot Noir, Also first in use to produce pinot gris (second leading grape in Oregon after pinot noir.)

How does one decode an Oregon or Washington wine label?

- Label must include : Brand Name, Type, % alch by volume, Name + location of bottler, net contents, contains sulfites, gov warning - Label types: o Grown Produced and bottled by 100% o Produced and bottled by 75% o Made and bottled by 10% o Vintage date 95% o Bottled by, Celleraed and vented by : none

What is the classification level of each of the wines tasted in class?

- Lurton (Sauvignon Blanc) = AOC Bordeaux - Chateau Franc Lartigue = St.-Emilion Grand Cru (3rd level) - Chateau Greysac (Cab Sauv/Merlot/Cab Franc/Petit Verdot) = Medoc Cru Bourgeois Classe (2nd level) - Chateau Giscours (Cab Sauv/Merlot/Franc/Petit Verdot) = 3rd growth from famous Margaux commune - Chateau Pontet-Canet = 5th growth from famous Pauillac commune - Chateau Rabaund-Promis (Sauternes) = Premier Grand Cru Classe (top level) in St.Emilion

What are the specific age requirements for the different categories of Champagne?

- Non-vintage (NV) = >15 months aging in bottle; bottling must be done after Jan. 1 the following harvest - Vintage = aged at least 3 years in bottle - Prestige Cuvee = aged longer than vintage minimums (usually closer to 6 years)

What are the categories (e.g. vintage, etc.) of Champagne and how do they differ?

- Non-vintage (NV) champagne = any champagne w/out a vintage year = 85% of all champagne o Wines from 3 or more harvests go into a blend o Must age for 2.5-3 years in bottle before selling - Vintage Champagne (15%) = champagne made from the grape harvest of one vintage year o Must age 4-6 years before selling o 2 categories: • Regular Vintage = vintage date + name of House • Prestige Cuvee (Premium Vintage) = finest grapes and longest aging (ex: Dom Perignon) - Blanc de blancs = champagne made ONLY from Chardonnay → lighter and more delicate - Blanc de noirs = made ONLY from red grapes (usually Pinot Noir) • Wines from 3 or more harvests go into a blend • Must age for 2.5-3 years in bottle before selling

What are the different styles of Champagne available? (e.g. Blanc de Blancs, etc.)

- Non-vintage/Vintage/Prestige Cuvee differences - Light body/Medium body/Full body - Blanc de blanc and blanc de noirs limited specialties of champagne - Fermentation o Fermentation in this bottle = Methode Champenoise o Fermentation in the bottle = Transfer Method - Differ on sweetness (see differences below)

How do the wines of the Northern Rhône differ from those of the Southern Rhône?

- Northern Rhone - Continental Climate with harsh winters but warm summers. Southern most region in Europe to permit Chaptalization - Southern Rhone - More of aMediterranean Climate with milder winters and hot summers. Drought can be a problem but limited irrigation is permitted. - Cote du Rhone = Grenache wine from the North - Chateauneuf-du-Pape = from Southern Rhone, made from blend of Grenache, Mourvedre & Syrah - North: Cote-Rotie and Hermitage areas for Syrah in North

What are the AOC levels of Bordeaux wines?

- Regional - AOC Bordeaux (40% of red, 70% of total white) - Sub Regional - Haut Medoc - Commune - AOC Margaux - Chateau - Chateau Margaux Bordeaux Wine Levels • Regional—AOC Bordeux; accounts for 50% of red and 70% of white wine • Sub Regional (district)—e.g. Medoc or Saint-Emlion • Commune (village)—e.g. Margaux or Pauillac • Chateau—e.g. Chateau Margaux or Chateau Clairefont 57 AOC designations—the four most important are: 1. Medoc—red wine only (o Haut-Medoc Communes • St-Estephe • Pauillac (the king of the Medoc) • St-Julien • Margaux • Moulis • Listrac 2. Pomerol—red wine only 3. Graves/Pessac-Leognan—red and dry white wines 4. Saint-Emilion—red wine only

What are the labeling requirements and how does one decode a Bordeaux wine label?

- Required: o AOC designation of Region o Percent Alcohol by volume o Name & process of how wine was bottled ("estate bottle" designation) o "Grand Vin de Bordeaux" o Lot identification number o Contents of bottle (ml) - Optional: o Image of the property (chateau) o Name of Chateaux, even though it almost always appears o Name of wine o Awards won o Cru classe information Legally Required Wording • Appelation d'Origine Controlee (AOC) o Bordeaux wines must also pass a taste tess before being entitled to an appelation • Percentage alcohol by volume • Lot ID Number • Name of the chateau, growth, estate, or brand • Note: The words "grand vin" on their own are illegal; whatever the specific appellation, it must be followed by the largest appellation to which the wine belongs Review from Prelim I Vins de Table—14% of production; all of France • Simple, ordinary wines • No geographic designation • No vintage Vis de Pays (d'Oc)—31%; a section of France • Country wines produced in large geographic areas Vins Delimites Qualite Superieure (VDQS)—1%; a region showing promise • Wines of superior quality produced in designated areas Appelation d'Origine Cantrolee (AOC)—54%; a tenured wine region • The top quality wines produced in specific controlled places The AOC is a regulation function startedin 1935 to control certain aspects of grape growing and wine production in specific geographic areas—vini-viti practices are monited by the INAO. The AOC regulates the following: • Place of origin (restricted geography) • Grape varities (only specific grapes) • Alcohol Content (minimum and maximum) • Maximum Yields (Hectoliters per hectare) • When harvest may begin each year • Production methods (winemaking, chaptalization, etc.)

How does the Rhône's climate influence its wine styles?

- Rhone is sunnier and hotter than Burgundy → make mostly red wines that are fuller, more robust and higher alcohol content than their northern counterparts - Even the whites made in the north (Viognier) are full and powerful Located in southeast France, the wine areas begin just to the south of the gastronomic town of Lyon and stretch to the very historic town of Avignon. Climate • Northern Rhone: continental with harsh winters but warm summers o Southern most Appellation in Europe where Chaptalization is permitted • Southern Rhone: more of a Mediterranean cllimate with milder winters and hot summers; drought can be a problem but limited irrigation is permitted

What are the labeling requirements and how does one decode Spanish wine labels?

- Rioja has wine labeling laws that apply to most of Spain as well o Cosecha = "vintage/age" → wines are young and generally do not have wood aging o Vina de Crianza = wines matured for 2 years with at least 1 year in a cask and at least 1 year of wood aging o Reserva = wines matured for at least one year in oak cask and 2 years in the bottle o Gran Reserva = wines aged for 2 years in oak, 3 years in bottle, with a minimum of 6 years maturation at the winery - Label includes region, QWSPR regional designation (DO or IPR), vintage year, producer/propriety name, grape varietal name

What are the labeling requirements and how does one decode a Rhône wine label?

- Same as AOC labels from the rest of France Some good producers too look for: • Northern Rhone o Marcel Guigal o Vidal-Fleury o Delas Freres o Chateau Grillet o Chapoutier o J L Chave o Paul Jaboulet Aine • Southern Rhone o Paul Jaboulet Aine o E. Guigal o Beaucastel o Vieux Telegraphe o Chapoutier o La Nerthe

What winemaking practices are unique to the fortified wines made in Spain and Portugal? E.G. solera system, arresting fermentation, heating the finished product, etc.

- Sherry and Madeira wines are made using the solera system o Solera system: blending of vintages to create a consistent style between all wines; done in a "nursery" to educate the wines o if vintage is labeled on Madeira wine, that is when the first solera came from (there is NEVER a vintage date on Sherry) - Madeira wine is made using *estufagem*, a process which bakes (heats) the wine following fermentation in heated tanks for a minimum of 3 months, allowing any sugars to caramelize and the wine becomes maderized (oxidized through heating) - Grapes for producing Port are grown on steep slopes and each vine is individually dynamited; everything is hand-harvested (labor intensive)

How and when are the different styles of fortified wines generally served?

- Sherry are served chilled as: o Aperitifs, with tapas, as ingredients in soups and sauces o Sherries are good to pair with almonds • Sherry glass = "copita" o Portion size = 1.5-2 oz o Temperature: • Fino = 45 F • Amontillado and Oloroso = 60 F - Port is to be served cool , typically in 2.5-3 oz servings o Goes well with strong cheeses (gorgonzola, Roquefort, etc.) o Temperature: 60-65 F - Madeira's first two lighter classifications (sercial and verdelho) should be served before dinner while the darker two (bual and malmsey) should be served after dinner

What are the major grape varieties grown in the northern and southern Rhône?

- Southern Rhone = Grenache (makes high alcoholic wine w/low tannin) - Northern Rhone = o Syrah (red) and Viognier (white) Northern Rhone • Red Wine: Syrah as a single varietal • White Wine: Viognier (as a single varietal), Rousanne, Marsanne Southern Rhone • Red Wine: Blend of Grenache, Syrah, Mouvedre, Carignan and Cinsault • White Wine: Blend of Ugni Blanc, Rousanne, Bourboulenc Picpoul, Clairette

How does Spain's and Portugal's climates influence wine styles produced in various regions?

- Spain has a hot, dry, mountainous country with lots of land to grow wines, but b/c of extreme weather, results in low yields (Spain overall #3 in wine production) o Weather is similar to California in areas, which means that Red wines like Tempranillo predominate o In Rioja, there are 3 regions, the cooler ones being Alavesa and Alta which produce the best wines of Rioja, and then Baja which is the warmer region. - Portugal is temperate along the coast, but hot and dry inland o Like Spain, predominantly has conditions for Red wine growth o White wine (Alvarinho grapes) can flourish though along the Northern Coast (Vinho Verde)

What are the major grape varieties grown in Spain and Portugal? (Emphasis will be on the ones tasted in class.)

- Spain: o Red = Tempranillo, Garnacha, Carinena o White = Albarino, Viura, Parellada o Cavas (Sparkling Wine) = Parellada, Malvasia, Macebeo - Portugal: o Red: Touriga Nacional, Touriga Francesa, Tinta Roriz (Tempranillo), Periquita o White: Alvarinho, Loureiro

What are the classifications of Spanish and Portuguese wines?

- Spain: o Vino de Mesa (table wine) o Vino de la Tierra o Denominacion de Origen (DO) o Denominacion de Origen Califcada (DOCa) - Portugal: o Vinho de Mesa - simple table wines w/no vintage o Vinho Regional - wines from the 8 large regions o IPR = (Indication of Regulated Provenance) - from one of the 28 approved regions o DOC = (Denominacao de Origem Controlada) - from one o the top 19 regions

What are the most important Spanish and Portuguese wine regions?

- Spanish Regions: o Galicia = influenced by Atlantic; Rias Baixis is newly designated DO • Best known for Albarino wine (Spain's #1 white), which was brought there from the Rhine by the Monks in the 12th century • Little red wine is grown (caino tinot and souson varieties) o Penedes = located near Barcelona, good region for red and white wines • Cavas (Spanish sparkling wine) is made here using the "methode champenoise" • Torres = dominant table wine producer • Parellada is best white grape; Garnacha, Cab. Sauv., Cab. Franc o Rioja = the most famous wine region in Spain, located in North-central Spain; mainly does red wines using Tempranillo; has been called the "Napa Valley of Spain" • 3 sub regions: Alta, Baja, Alavesa***** • Tempranillo dominant red, also use Garnacha, Graciano, and Mazuelo to blend • This region uses American Oak to age their wines instead of French oak in order to give wine more spice • See Labeling Information below! o Ribera del Duero = located just south of Rioja and specializes in making Tempranillo-based wines • Vega Sicilia = Spain's most expensive wine (Tempranillo + Cabernet Sauvignon, Merlot, and Malbec) o Rueda = located west of Ribera del Dureo; known for producing pleasant white and red wines o Jerez = region which specializes in making Sherry - Portuguese Regions: o Douro = inland location with a very hot climate • Region made famous for the production of its fortified wine, Port • Main region for wine production in Portugal → mostly Port, some table wine • Best Portuguese Red = Barca Velha o Minho = north of Douro; region known for making good crisp, young whites (Vinho Verde) • Vinho Verde = Portugal's most famous white b/c of high acidity and unique effervescence; made from Alvarinho grape o Other areas: Bucelas, Colares, Setubal, Ribatejo

How does the production of sparkling wine differ from that of still wine?

- Sparkling wine is fermented in air-tight containers (either bottles or vats) to keep pressure inside, while still wines are not kept air-tight (in oak barrels or stainless steel containers). - Some lower-end sparkling wines have carbonation added at the end of production. - First fermentation makes still wine; second fermentation is when the "bubbly" is made

What if any historic events influenced the growth of the wine industry in Spain and Portugal?

- Toward the end of the 16th century, wine business was very bad so producers began to blend their wines and this introduced the solera system which marked the beginning of good sherry

What historic events influenced the growth of the wine industry in Bordeaux?

- Vines present since 379 AD at least - 1152 - Eleanor of Aquitaine marries King Henry of England → English develop liking for Bordeaux wine and Bordeaux earns exemption from import taxes - 1600s - Dutch influence; drained marshes in Medoc where best wines are made today and introduced adding sulfur to wines - 1700s - brokerage and shipping agreements were made with British, German and Dutch merchants o Brokering System: wine producers rarely sell win to market directly → work through middlemen (Courtiers), who broker the wine to Negociants (wine merchants), who then sell the wines to importers and distributors 379 AD Latin poet Ausonius writes of vines growing along the Garonne River 1152 Alineor of Aquitaine marries Henry Plantagenet who becomes King of England • The English rule Aquitaine until 1453 • Availablity, price and quality made Bordeux wines the favorite in the British market o Bordeux's exemption from British import tax made the wines more affordable o The existence of deep-water port made shipping Bordeux wines easier 1600s Dutch engineers drained the marshes in the Medoc 1700s British, German and Dutch merchants establish brokerage and shipping businesses

What winemaking practices are unique and legal in Oregon or Washington e.g. Acidification, Chaptalization, etc.?

- Washington can use grapes from any state or country as long as they are "bottled" in WA.

What historic events influenced the growth of the wine industry in the Rhône?

- located between Lyon and the Provence region of France • In the Châteauneuf-du-Pape region since the 17th century • 85% Grenache, 5% Mourvèdre, 5% Syrah, and 5% Cinsault • 20% stem inclusion

What contribution to sparkling wine production did certain individuals make?

- ¬¬¬¬¬¬Dom Perignon = monk (late 1600s - early 1700s) o cellar master who actually refined and understood champagne making process • restructured and designed glass bottles • developed cuvee blends • popularized the use of corks - Francesco Scacchi actually wrote the first rudimentary manuscript for how to make sparkling wine in 1335

What historic events influenced the growth of the wine industry in Italy?

4,000 years ago prehistoric people pressed wild grapes into juice that fermented into wine • Ancient Greeks, expanding into Italy's southernmost reaches dubbed the colonies Oenotria, the land of the wine • Roman techiques were so sophisticated they wouldn't be equaled again until 17th c. 1761 Grand Dutch of Tuscany delimited the zones for important wines • Set a precedent for modern legislation 19th c. winemaking advanced rapidly • Vini-viti methods improve • Use of corks permitted orderly shopping of wine worldwide

Which individuals had significant impact on the growth of Washington's wine industry?

Allen Shoup "father of the Washington wine industry

How does Austria's climate influence wine styles compared to Germany?

Austria's continental climate is warmer and drier than Germany.

What are the major grape varieties grown in Germany and in Austria? (Emphasis will be on the ones tasted in class) What are the signature grape varieties for Austria and Germany?

Austrian White Grapes • Gruner Veltliner—37% of production, dry and crisp, may show herbal, spicy or vegetabl flavors • Riesling o Eiswein: rhubarb, lemons, fresh pineapple, honey, baked apple, marmalade • Welschriesling • Weissburgunder (Pinot Blanc) • Muller-Thurgau • International Varietals: Chardonnay and Sauvignon Blanc • Austrian Red Grapes • Zweigelt—cherry, berries and spice, easy drining with soft tannins • Blaufrankisch—blackberry, cherry, cinnamon spice, more structure • St.-Laurent—dark fruits and prune, beet root, dark chocolate noses • Blauburgunder—Pinot Noir • International Varietals: Cabernet Sauvignon, Merlot, and Syrah German White Grapes—70% • Riesling • Muller-thurgau (Rivener or Riesling-Gutedel) • Silvaner • Kerner • Scheurebe • Rulander/Grauburgunder • Gewurtztraminer • Weissburgunder (Pinot Blanc) • A little Chardonnay (1991) and Sauvignon Blanc German Red Grapes—30% • Spatburgunder (Pinot Noir) • Dornfelder • Portugleser • Trollinger • Lemberger German Classic Wines—Rieslings • Mosel-Saar-Ruwer o Mainly produces riesling o Located along the mosel and two of its tributaries: the Saar and the Ruwer o Slate covered slopes o Light bodied with flavors ranging from fruity to flintly, sometimes slightly effervescent • Rheingau o Less racy acidity than Mosel o More alcohol, still light o More floral and spicy fruit o Less minerally than Mosel • Pfalz (and Rheinhessen) o More intensely fruit than Rheingau or Mosel o Round full bodied, stony, dry, spicy o Melony, apricot o Softer acidity, not slately, oily o Richer body and bouquet, higher alcohol o Germany's 2nd largest wine producing region

What are the labeling requirements and how does one decode a German or Austrian wine label?

Austrian wines have varietal labels, but with confusing names and terms.

How does the Burgundy's climate influence its wine styles?

Burgundy - Continental (cold winters, hot summers) with potential for frost, hail, and heavy rains at the wrong time of year - Causes differences in vintage quality from year to year and even village to village - French place much emphasis on the Gout de Terroir (or the "flavor of the site"), which takes into account many vineyard site differences - Terroir depends on soil, slope, drainage, rainfall, position of slope in relation to sun, elevation, and other micro-factors o Soil, Slope, Drainage, Rainfall, Position of slope in relation to sun, Elevation, Microclimate - The flat territory in the villages produces Premier Cru - The best viticulture sites are located in the middle of the hillsides and produce Grand Cru wines - The highest sites are not usually suitable for growing good grapes b/c the soil lacks the nutrients in lower elevations - Unpredictable weather in Burgundy results in a lot of vintage variation

What are the major grape varieties grown in Burgundy and Beaujolais?

Burgundy: - Reds = mainly Pinot Noir and some Gamay - White = mainly Chardonnay (Bourgogne Blanc) and some Aligote o Chablis is the name of the region in the north of Burgundy that makes Chardonnay aged in steel Beaujolais: Red = Gamay grape

What are the classifications of Burgundy and Beaujolais wines and in general what flavor differences might one find when comparing them?

Burgundy: Laws under the Appellation d'origine controlee (AOC) and the wines are classified based on the rating of the vineyard, which is dependent on its classified "climat" that consistently yield grapes which produce great wines THEY RATE THE LAND... NOT THE VINEYARD - Regional Wine: o AOC Bourgogne: lowest level, basic regional wine w/no designation of sub-region o Regional Wine w/sub-region designation (aka. Cote de Nuits Villages) - Commune (Village) Wine: enjoyable wines that possess the characters of the village o Village wine labels show the village name, which aligns the village name WITH the best Grand Cru vineyard in that village (ex: Chambolle-Musigny, where Chambolle = village & Musigny = Grand Cru) - Premier Cru: "First Growth" = excellent wines above the commune standards. Village + Vineyard - Grand Cru: "Greatest Growth" = the best wines from the best vineyard sites. Vineyard Only! Beaujolais: (a subregion of Burgundy) - Beaujolais is produced using *carbonic maceration* (tanks are closed so that CO2 from fermentation naturally breaks the skins of the grapes, resulting in a fruity style wine w/less tannins). - Classifications: o Beaujolais Nouveau o Beaujolais Superieur = 1% higher alc. content than nouveau o Villages = 39 villages; high rating o Cru Beaujolais = top 10 villages - In general, the higher the rating, the longer the wine needs to age to fully develop is bouquet of flavors. So Grand Crus and Premier Crus need the most time (5-8-10 years) to fully develop their richness.

What terms on a Spanish and Portuguese label (table and fortified wines) are meaningful and what do they tell us?

Cosecha = "vintage/age" → wines are young and generally do not have wood aging - Vina de Crianza = wines matured for 2 years with at least 1 year in a cask and at least 1 year of wood aging - Reserva = wines matured for at least one year in oak cask and 2 years in the bottle - Gran Reserva = wines aged for 2 years in oak, 3 years in bottle, with a minimum of 6 years maturation at the winery - Blanco = white; Tinto = red

What is the equivalent to the French AOC system in Italy?

DOC established in the mid-1960s—there are now 330 DOC apellations, all delimited geographically. Wines from 29 Zones have been further distinguished as DOCG. Wines must meet standards of typology and quality imposed by commissions of experts Italian Categories • Vino de Tavola (table wine)—all 20 regions • Indacazione Geografiche Tipiche—120+ wines from 18 regions o Piedmont and Valle d'Aosta have no IGTs • Denominazione di Origine Controllata (DOC)—300+ wines from 20 regions o Regulates geography, grapes, yields, and in some cases aging • Denominazione di Orignie Controllata e Garantita (DOCG)—33 wines; 12 regions o Most restrictive; lowest yields

What are the classifications of Rhône wines?

Follows same AOC French regulation laws as other sites in France Northern Rhone Appellations • Red Wine o Cote Rotie o Hermitage • Cote Rotie and Hermitage can age nicely for 10 to 20 years o Crozes-Hermitage o Saint-Peray o Cornas o Saint-Joseph • White Wine (improve with bottle aging) o Condrieu o Chateau Grillete (only 7.5 acres; one of the smallest AOCs) o Hermitage (Blanc) Southern Rhone Appellations • Gigondas • Chateauneuf-du-Pape (13 grapes permitted) o In Gigondas and here, reds are made in two styles: • Traditional methods—hearty wines requiring 5+ years of aging • Carbonic maceration—fruitier style wines which should be consumed earlier • Rasteau • Beaumes de Venise (vin doux naturel) • Tavel and Lirac (rose) • Cotes du Rhone (red, rose and white) • Cotes du Ventoux • Cotes de Tracastin • Cotes du Luberon • Several Vin de Pays (e.g. Vin de Pays de L'Ardeche)

What is a fortified wine?

Fortified wines are wines which have brandy added to them, raising their alcohol content to 15% - 23%, e.g. Sherry, Port, Madeira, and Marsala

What historic events influenced the growth of the wine industry in Austria and Germany?

Germany • 100 BC The Roman cultivate vine • 7th C. The Church's influence begins • 1800s Napolean secularizes the vineyards Austria 1800s Blended into German Wines 1980s Glycol Scandal 1990s Quality increases 2000s Wines become trnedy

What are the classifications of Italian wines and how do they differ?

I. Italian wine laws a. Vino da Tavola is the basic level of wine. It is essentially table wine, and usually does not have a vintage associated with it. b. Indicazione Geografiche Tipiche (IGT) wines are typical regional wines and untraditional varietals that are grown in traditional areas. These wines are on par with French Vin du Pays and German landwein. These are less restrictive than DOC wines, and are not considered to be some of the best Italian wines. This category includes 120+ wines from 18 different regions. c. Denominazione di Origine Controllata (DOC) wines are guaranteed in their authenticity and list controlled place names. These wines are regulated on their geography, varietals, yields, winemaking processes, and minimum alcohol levels. This category includes 300+ wines from all 20 regions. d. Denominazione di Origine Controllata e Garantita (DOCG) wines are the highest and are taste-tasted for quality. This denomination includes everything that the DOC includes, but is even more restrictive. There are only 33 wines from 12 regions that are classified DOCG II. Naming of Italian Wines a. Some Italian wines are named after the grape variety used. These wines are used with an IGT or DOC denomination. Examples in this category include: Pinot Grigio, Sangiovese, Trebbiano etc b. Some Italian wines are named after the area/zone of production. When the area/zone of production is listed on the label, the grape varietal does not need to be listed. Examples in this category include: Barolo, Chianti, Gavi, Valpolicella etc c. Other Italian wines are named after the grape variety and the area/zone of production. Examples include Brunello di Montalcino, Vernaccia di San Gimnano, and Brachetto d'Acqui. d. Some wines have fantasy/proprietary names. Examples in this category include: Excelsus, Sassicaia, Summus, Tignanello etc e. Some Italian wines are named after legend, folklore or tradition. These, too, must also have a name place listed on the label. Examples in this category include: Lacryma Christi del Vesuvio, Vino Nobile di Montepulciano.

What are the labeling requirements and how does one decode Italian wine labels?

IGT/IGP: Indication of Typical Geographic Origin ■ Over 120 wines from 18 regions - no IGT's in Piedmont and Valle d'Aosta ■ 85% if varietal stated on label ■ Less restrictive DOCG/DOP ■ 74 in 15 of the 20 regions ■ Most Restrictive Category ■ Further guarantee of authenticity ■ No wine law can guarantee quality ■ Lowest yields The 5 Ways to Label in Italy 1. Grape Varietal 2. Place/Zone of Production 3. Grape Varietal and Place/Zone of Production 4. Proprietary/Fantasy Names 5. Legend

What label terms are not regulated and thus may not provide useful information to the purchaser?

Know what does mean something

How do the wines of the right bank differ from the wines of the left bank?

Left Bank • Medoc, Graves—the kingdom of Cabernet Sauvignon o 20,000 hectares o Graves: the birthdplace of Bordeaux wine growing o Medoc: "the land in between" • Graves, Pessac-Leognan—the golden wines of Bordaux Right Bank • Saint-Emilion, Pomerol, Fronsac—the land of Merlot (70%) and Cab. Franc (20%) o 12,000 hectares o Saint-Emilion = UNESCO heritage site (since 1999) o Vineyards are concentrated on the right bank of the Garonne o Mainly clay and limestome soils; small family estates - Left Bank = produces more austere, tannic wines (Cabernet Sauvignon) that need more time to age and develop, due to stony soil structure (older, better established region) - Right Bank = produces less tannic, more approachable, plummier wines (Merlot) that contain more alcohol than Left Bank wines. o Difference due to soil structure (more clay in Right Bank → softer and better for Merlot)

How does the classification of wines in Germany differ from that of France?

Like most European wines, German wines are named after the placs they came from—usally a combination of a village name and a vineyard name. However, German wines also include the grape name as part of the wine name. The finest wines have another element in their name—a Pradikat, which is an indication of the ripeness of the grapes at harvest. The German system divides wines with a Pradikate into six levels—assigning the highest rank to the ripest grapes, they are (from lowest to highest): • Kabinett • Spatlese • Auslese • Beerenauslese • Eiswein • Trockenbeerenauslese (TBA) o 1 person picking all day will only yield enough grapes to produce 7-8 bottles of wine o if vineard is picked for TBA, it yields only 10% of the wine which would be mde if the grapes were picked at the Kabinett level Other classifcations include: • Qualitatswein (QBA)—quality wine • Tafelwein—table wine

What are the classifications of Maderias?

Madeira: from Portuguese Island of Madeira • Types of Madeira o Tinta Negra Mole: inferior o Sercial: pale and dry; 18% alcohol, 1-3% residual sugar o Verdelho: golden, medium rich; 18% alcohol, 3-5% residual sugar o Bual: deep in color and sweet; 20% alcohol, 5-7% residual sugar o Malmsey: dark brown, full body, the sweetest; 20% alcohol, 7-13% residual sugar

How are Italian wines named?

Naming • Grape Variety—used with an IGT or DOC, e.g. Pinot Grigio, Sangioevese • Area/Zone of Productio, e.g. Barolo, Chianti, Gavi, Valpolicella • Grape Variety and Area/Zone, e.g. Brunello di Montalcino, Brachetto d'Acqui • Fantasy/Proprietary names—used with IGT or DOC, e.g. Excelsus, Summus • Legend—based on folklore/traditon, e.g. Vino Nobile de Montepulciano

How have the recent EU labeling regulations affected Italy?

New EU rules allow for use of following grapes with Country of Origin with/without vintage date - Merlot - Cabernet Sauvignon - Syrah - Cabernet Franc - Chardonnay - Sauvignon Both the superior DOCG and the inferior DOC are equivalent to DOP. The following grapes are allowed to be used with country of origin with/without vintage date: Cabernet, Cabernet Sauvignon, Cabernet Franc Sauvignon, Merlot, Syrah, Chardonnay.

What are the signature grapes varieties which have made each state's reputation?

Oregon - R Pinot Noir (57%) 8880 acres SIGNATURE, Merlot, Cabernet, Syrah -W Pinot Gris (15%), Chardonnay,Reisling Washington - 55% white: Riesling, Chardonnay each 19% - 45% Red: Cabernet (18%) Merlot (signature), Syrah (signature Newest and most expense)

How does Italy's climate influence wine styles produced in various regions?

Piedmont • Climate is rigid by Italian standards, with distinct changes of season • Winters are cold with plenty of snow; summers are mostly hot and dry • Spring and fall are temperate to cool with fog normal at harvest time • Majroity of vineyards in the Langhe and Monferrato hills o Some grown along foothills of the Alps to the north

What are the most important Italian wine regions and what wines are they best known for? Emphasis will be on the ones discussed in class

Piedmont: Nebbiolo dominant; 52 DOC-DOCG zones, no IGT • Barolo • Barbaresco • Gattinara (Bonarda and Nebbiolo) • Ghemme • Moscata d'Asti/Asti • Brachetto d'Acqui • Gavi di Gavi (Cortese) • Dolcetti di Dogliani Superiore • Roero (Arneis and Nebbiolo) • Barbera d'Asti (Barbera) • Dolcetto d'Alba (Dolcetto) Tuscany: Sangiovese • Brunello di Montalcino • Chianti (Sangiovese, Canaiolo, and others) o Chianti Classico • Vino Nobile de Montepulciano (Prugnolo Gentile/Sangiovese, Caniolo, and others) • Carmignano (Sangiovese and Cabernet Sauvignon) • Vernaccia di San Gimignano—Tuscany's 1st DOCG white wine Tre Venezie: Pinot Grigio (also Trebbiano, Pinot Bianco, Chardonnay and others) • Soave (Garganega, Trebbiano, and others) • Valpolicella (Corvina, Rondilla, Molinara) o Amarone (same grapes; semi-dried) • Bardolino: Corvina, Rondilla Molinara (red)

What are the classifications of Ports?

Port: from Douro region of Portugal (20% alcohol) • Types of Port o White: made from white grapes; can be dry or sweet; served on ice with tonic o Ruby: a blend of young ports aged approximately 3 years o Tawny: a blend of mature wood aged ports o Colheita: Tawny from one vintage aged at least 7 years in wood o Vintage Port: an exceptional year bottled after only 2 years in wood (not blended with other vintages), then aged at least 10 years o Late Bottled Vintage: a single year left in wood for 4-6 years o Portion Size: 2 ½ to 3 oz. at 60-65F o Port and Food • As an aperitif: white port and ruby port • In sauces: ruby port and tawny port • After dinner with dried fruits, nuts, or a cigar: vintage port • With cheese course (Stilton or Blue) • With desserts (chocolate, caramel, berry fruits) o Producers: Sandeman, Croft, Taylor Fladgate, Cockburn, Fonseca, Dow, Graham o Age-Worthiness of Port • Vintage ports will improve with bottle agel they generally need 20 years • The best vintages will keep for well over 50 years o Great Port Vintages: 2003, 2000, 1997, 1995, 1994, 1992, 1991, 1985, 1983, 1977, 1970, 1963, 1955, 1947 1945 o Good Port Vintages: 1998, 1996, 1982, 1975, 1966, 1967, 1960, 1950, 1948

What are the labeling requirements and how does one decode a Burgundy and Beaujolais wine label?

Producer made wines can be identified by these terms on the label: • Mis en bouteille au domaine • Mis au domaine • Mis en boutielle a la propriete Negociant wines can be identified by the terms: • Mis en bouteille par (bottled by the firm) • Mis en bouteille dans nos caves (bottled in our cellars) - Regional wines: list a sub-region can blend grapes from different villages from over 47 regions. No designated sub-region - Village o wine labels show the village name, which aligns the village name WITH the best Grand Cru vineyard in that village (ex: Chambolle-Musigny, where Chambolle = village & Musigny = Grand Cru) o village only = village wine - Premier Cru = Village + Vineyard (so it would say Chambolle-Musigny "Les Charmes", with the later statement being a reference of the vineyard) - Grand Cru = Vineyard ONLY! (ex: Musigny)

Spain and Portugal and Fortified Wines

Section 1

France—Burgundy, Beaujolais, Rhône

Section 2

Rhône

Section 3

Italy

Section 4

Germany and Austria

Section 5

France - Bordeaux

Section 6

Washington and Oregon

Section 7

Champagne and Sparkling Wine

Section 8

What are the classifications of Sherries?

Sherry: from Andalucia, Spain (15 to 20% alcohol) • Grapes: Palomino, Moscatel, Pedro Ximenez • Definition of Flor: a yeast which grows on the surface of some sherries • Types of Sherry o Fino (full flor development): dry and pale in color, light in body; served at 45 F o Manzanilla: a special Fino aged by the sea at Sunlucar de Barrameda o Amontillado (partial flor development): deeper color, more body; served at 60F o Oloroso (no flor): full body, deep color, dry to medium sweet, served at 60F o Cream: Olorosos plus addition of aged sweet wine made from sun-dried grapes o Palo Cortado: rarest of all; starts as a amontillado but takes on oloroso traits • Portion size: 1 ½ to 2 oz. in Copita (traditional tulip-shaped glass) • Sherry and Food o As an aperitif: Fino o With tapas: Fino, Amontillado o In soups and sauces: Amontillado o Dessert (with or in place of): Olorosos (sweeter style, e.g. rich cream sherry) • Sherries are produced by a Solera System and therefore not usually vintage dated

What is the equivalent to the French AOC system in Spain and Portugal?

Spain • Vino de Mesa (table wine) • Vino de la Tierra • Denominacion de Origen (DO) • Denominacion de Origen Califacada (DOCa) Portugal • Vino de Mesa—simplest wines, non-vintage • Vinho Regional—wines from 8 large regions • Indicacio de Proveniencia Regulamentada (IPR)—28 approved regions • Denominacao de Origem Controlada (DOC)—wines from 19 of the top regions

What terms on an Italian wine label are meaningful and what do they tell us?

Terms • Classico—historic or "classic" growing area of a specific zone • Riserva—a wine which has been aged a longer, specified time than non-Riserva counterpart, applies to DOC and DOCG • Superiore—higher level of alcohol or aging, sometimes special geographic origin, applies to DOC wines • Rosato—rose • Rosso—red wine • Secco—dry Alcohol Contents (cannot be below) Chianti - 11.5% Superiore / Classico - 12% Classico Riserva - 12.5%

How does Germany's climate influence wine styles produced in various regions?

The following factors allow grapes to ripen in Germany's northernly marginal climate: • Rivers which moderate temperature • Hilltop forests, hillside cliffs and outcrops of rocks which protect parts of vineyards from wind and provide warmer microclimates • Steep slopes which face south or southwest • Trellising techniques which give maximum exposure to the sun

How does climate influence wine styles produced in various regions?

Washington - Pacfic keeps the west too cool and wet for grapes, Cascade blocks maritime climate and creates dessert where most of the grapes need irrigation. Colombia River is an important water source for irrigation. Hot days with cool nights and 17 hour summer sunlight ideal growing conditions. Oregon - Costal Range protects west from full effects of the pacific. - Rainfall from 19' to 40' per year - Cooler growing than washing ton with more vintage variation - Cascade Mountains to the east

What are the major grape varieties grown in Oregon and Washington?

Washington - White—43% • Chardonnay • Riesling • Semillon Red—57% • Merlot • Cabernet • Syrah—newest and most expensive Oregon: White—30% • Riesling • Chardonnay • Pinot Gris—15% Red—70% • Pinot Noir—approx. 57% of vineyard planting • Cabernet Sauvignon

What are the labeling requirements and regulations for Oregon and Washington wine and how might they differ from Federal standards? E.g. % of grape variety, meaningful controlled terms etc. Suggestion: make up a one page spread sheet comparing the requirements side by side.

Washington = same as CA Oregon - Labeling Laws • Vintage—95% • Region—100% • Varietal Label—requires 90%, except for Cabernet Sauvignon which requires 75% • No Generic Names Permitted (e.g. Chablis, Burgundy)

What are the geographic factors (e.g. bodies of water, mountain ranges etc.) that influence grape growing and wine production in Oregon and Washington?

Washington: • Pacific Ocean keeps the western part of the state too cool and wet for wines grapes • The Cascade Mountain Range blocks the cool maritime weather in the eastern part of the state o creates desert-like conditions where most of the grapes require irrigation—the Columbia River is an important source of water for irrigation o hot days and cool nights • Because it's so far north, unusually high ave. 17 hours of summer sunlight provide ideal conditions Oregon - • Dominant Factors o The Pacific Ocean o The Cascade Mountain Range o The Coastal Range Mountain Range • Protects much of the western portion of Oregon from the full effecs of the Pacific Ocean's cool and damp conditions, giving this area favorable climates • Western Regions—Willamette Valley, Umpqua Valley, Red Hills Douglas Count, Rogue River, etc. o Rainfall vaires form 19'' to 40'' per year • Eastern Regions—Columbia Valley Columbia Gorge, Walla Walla Valley. Snake River Valley o Much drier than western areas; 6" to 8" of rainfall per year

What are the most important AVAs (American Viticultural Areas) in each of these states?

Washington: COLUMBIA VALLEY • One gigantic AVA, encompasses five other AVAs o Yakima Valley—most wineries in the valley o Walla Walla Valley—fast-growing region in southeast corner o Red Mountains—relatively new AVA, actually within Yakima Valley, unique red clay soil and high altitude, produce Cab. Sauvignon, Merlot, Cab. Franc, and Syrah o Horse Heaven Hills—southernmost, just north of Columbia River, Cab. Sauvignon o Wahluke Slope—brand new (2006), warmer appelation, Merlot and Cab. Sauvignon Oregon WILLAMETTE VALLEY, Dundee Hills, Yamhill - Carlton, McMinville, Ribbon Ridge, Chehalem Mountains, Eola-Amity Hills, Umpqua Valley, Red Hills Douglas County, Rogue River, Applegate Valley, Southern Oregon, Columbia Valley, Columbia Gorge, Walla Walla Valley, Snake River Valley.

What are the principle grape varieties used to make the Benchmark wines of Italy e.g. Barolo, Chianti, Brunello? (Emphasis will be on the ones tasted in class.)

White • Pinot Grigio: Friuli, Venezia, Giulia • Trebbiano: countrywide • Moscato: Piedmont, Lombardy, Trentino Alto-Adige, Sicily Red • Nebbiolo: Piedmont, Lombardy • Sangiovese: Tuscany, Umbria, Emilia-Rogna, S. Central • Aglianico: Campania Basilicata, Apulia

Which districts are best known for specific wine types e.g. dry white, sweet wines, etc?

White (Bordeaux Blanc)—Sauvignon Blanc and Semillon (15% of production) • Lemon, grapefruit, tropical fruit, box hedge, acacia • To be drunk young o Entre-Deux-Mers • Good aging potential o Graves o Pessac-Leognan (AOC since 1987) Sweet White • Apricot, peach, tropical fruit, quince, orange peel, honey o Sauternes—85% Semillon, 10% Sauvignon, 5% Muscadelle; two years in oak o Barsac Red—Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot • Left Bank—high percent of Cabernet: blackcurrant, blackberry, green pepper, spice o Medoc • Right Bank—high percent of Merlot: red fruits, cherry, violets, truffle, licorice o Pomerol o Saint-Emilion Rose, Clairet • Strawberry raspberry, cherry, isis o Where?? - Reds: Haute-Medoc - White: o Dry and Sweet: Graves (Sauternes), Pessac-Léognan o Dry, Semi-dry, Sweet: Entre-Deux-Mers

What are the major grape varieties grown in the different districts or appellations of Bordeaux?

White Grapes (11% of production) • Semillon (55%) o Golden color, elegant, rich o Often blended with Sauvignon Blanc to produce lively, dry white wines • Sauvignon Blanc (34%) o Light color, fresh acidity, aromatic complexity (broom, citrust) o For crisp, refreshing and aromatic wines • Muscadelle (7%) o Powerful aromas (floral and muscat), discrete acidity, round o Is almost always used in blends with Sauvignon Blanc and Semillon • Other (4%) o Ugni Blanc and Colombard Red Grapes (89% of production) • Merlot—giving softness and suppleness; 69,000 hectares • Cabernet Sauvignon—giving vigor, tannin and long life; 29,000 hectares • Cabernet Franc—for vigor and tannin • Malbec • Petit Verdot - Overall in Bordeaux... o Whites = Semillon (dominant), Sauvignon. Blanc, Muscadelle, Ugni Blanc o Reds = Merlot (dominant), Cab Sauvignon, Cab Franc, Malbec, Petit Verdot - Left Bank → Cabernet Sauvignon is dominant grape because of stony/pebble soil conditions o Left Bank districts = Haut-Medoc, Pessac-Leognan, Graves • **Haut-Medoc is the most important district, containing 4 principal communes** • St-Estephe, Pauillac, St-Julien, Margaux o Also 2 smaller communes (Listrac and Moulis) - Right Bank → Merlot is dominant grape b/c of *clay* soil type o Right Bank districts = St-Emilion, Pomerol

What are the most important areas within Burgundy for white wines?

i. Chardonnay, Chardonnay (Bourgogne blanc) is the most common of the white grapes. ii. Aligote, a secondary grape, is a white wine characterized by a lower cost and higer acidity. This is a very aggressive grape, and is grown in smaller quantities. iii. Chablis Region cold and produced white wine All of the production is the white wine (Chardonnay).

What are the most important areas within Burgundy for red wines?

v. Burgundy is the benchmark region for and Pinot Noir grape varieties. vi. Of the red grapes, all production in the Cote d'Or is focused on Pinot Noir.

What historic events influenced the growth of the wine industry in the US and the individual states covered in class?

• 2nd in wine production in the US • Home to 540 wineries producing over 18 million gallons. On 31,000 acres • Grapes planted as early as 1860s, but real start in 1967 (first commercially available vinifera wine) Oregon: • 4th in US wine production • 1847 First wine grapes planted • 1960s First vinifera grapes planted in Willamette Valley • 1970s Five wineries • 1999 135 wineries (9,000 acres of vine) • 2005 300+ wineries (13,700 acres) • 2007 393 wineries (17,400 acres) • 2013 - 605 wineries (23,955 acres of vinifera) • - 2014 - 676 wineries (27,390 acres of vinifera)

What are the classifications of German and Austrian wines and what flavor differences might one find when comparing them?

• Based on ripeness at harvest, not sweetness • Qualitätswein (Qualitätswein bestimmter Anbaugebiete): Must come from 13 designated quality regions • Prädikatswein (Qualitätswein mit Prädikat): Must come from single Bereich (district within a quality region)

What winemaking practices are unique to Germany?

• Chaptalization is allowed up to the QbA level • All wines can be fermented dry and adjusted by adding sweet reserve (Sussreserve) • Trellising techniques which give maximum exposure to the sun—open canopy (?)

What factors make Champagne different from other Sparkling wines?

• Marginal climate—grapes rarely ripen fully • Geologically part of the Paris Basin, once covered by inland seas • Soil has 18" of loam on top of 800 feet of chalk • The grapes used and the cost of grapes • The aging requirements - Champagne made in a AOC designated region in France - Marginal Climate in Champagne region → grapes rarely ripen fully (avg. temp = 51F) - Soil - limestone, 18'' of loam on top of 800 ft. of chalk - Champagne made from 3 grape varietals: Chardonnay, Pinot Noir, and Pinot Meunier o Sparkling wines can be made using cheaper, less expensive grapes (ex: Chenin blanc) - Champagne must be aged minimum of fifteen months on yeast (usually takes 3 yrs or more) - Many producers of champagne do not own many of the vineyards → mainly champagne produced by "Champagne houses" (ex: Moet & Chandon) - Pressure differences → the differences in the "sparkle" o Champagne = minimum of 5.5 atm o Mousseux = minimum of 3.5 atm o Cremant (slightly sparkling) = must have 2-4 atm o US sparkling wine = any wine w/more than 2.7 atm

How is the sweetness level indicated on the label? (e.g. Brut, etc.)

• Natural: no sugar added • Brut: 0-1.5% sugar • Extra Dry: 1.5-3% sugar • Sec or Dry: 1.7-3.5% sugar • Demi Sec: 3.5-5% sugar • Doux or Sweet: 5-10% sugar • Vintage: Aged at least 3 years in the bottle; usually just Pinot Noir and Chardonnay • Non Vintage: Aged at least 15 months in the bottle; bottling must be done after January 1st following the harvest

What are the three approved grape varieties used to make Champagne?

• Pinot Noir (38%) • Pinot Meunier (35%) • Chardonnay (27%)

What terms on a German wine label are meaningful and what do they tell us?

• Trocken—dry o Less than 9 grams/liter residual sugar o Acid must be 2 grams higher than residual sugar • Halbtrocken—off dry o Up to 18 grams/liter residual sugar • Weingut—wine producing estate • Weinkelleri—blender • Winzergenossenschaft—Winegrowers' co-op cellar • Gutsafullung—Grower/Producer estate bottled • Erzeurgerabfullung—cooperate (estate bottled) • Abfuller—bottler/shipper In 2000, new label designations were for dry wines • Classic—dry style wines typical of their region • Selection—dry style wines from an invididual/single site o Reduced yields of 60hl/ha o Minimum 12.2% alcohol

How do we determine if a wine was made by a grower or cooperative or simply bottled by the person named on the label?

• Weingut - Wine producing estate • Gutsabfüllung - estate bottled Grower producer • Winzergenossenschaft - Winegrowers' co-op cellar • Erzeurgerabfüllung- cooperative (estate bottled) • Weinkelleri - blender • Abfüller - bottler/shipper