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HFT 2062 exam 1

Terms in this set (90)

White Grapes
more than 90% of all quality white wine is made from
1- Riesling
2- Sauvignon Blanc
3- Chardonnay
-semillon
-chenin blanc
-muscat
Riesling
-Germany
-Alsace
-New york
-Washington
Sauvignon Blanc
-Bordeaux, France
-Loire Valley, France
Chardonnay
-Burgundy, France
-Champagne, France
Red Grapes
In general, the lighter the color, more acidity
-lightest: Gamay
-fullest: Syrah
1. merlot
2. Cabernet Sauvignon
3.Cabernet Franc
-pinot noir
New world
US, Australia, Chile, Argentina, New Zealand, and S Africa
-list grape varietal on bottle
Old world
French, Italian, and Spanish
-list region, village, or vineyard where grape was grown, not type
3 main sources of flavor
1- grapes
2- fermentation
3-maturation
vitis vinifera
major grape for wine
-discovered in Caucasus Mt.
Vitis labrusca
native grape to US
-eating grapes/ make jellies, etc
varietal character
usual/expected taste and aroma of grapes
limitations on where to grow
-growing season
-number of days of sunlight
-angle of sun
-average temp
-rainfall
-soil
-adequate drainage
**red grapes need longer growing season than white, so reds are normally in warmer locations
terroir
"somewhereness" of particular region
-soil makeup and geography
-sunlight
-weather
-climate
-rainfall
-natural plant life
taste of soil
(terroir)
flavor described as minerality
taste of nearby plants
flavors seep in grapes
brix
measurement of sugar in grapes
botrytis cinerea
"noble rot"
decreases water content makes intense flavor
-hand picked grapes and are sweet i think
fermentation
[sugar+yeast=alcohol+carbon dioxide]
-begins when grapes are crushed
-ends when sugar has been converted to alcohol or alcohol level has reached ~15%
-first step is destemming
-white grapes get skinned
-red grapes keep skins and ferment with them for more tannins
Alcohol levels
Table wine ~8-15%
Sparkling ~8-12%
fortified ~17-22%
Extract
Total solid material present
-tannins
-proteins
mog
materials other than grapes
must
juice and skin mixture thats from grapes
maceration
soaking to extract aromas, tannins, and color from the skins
-increases aroma intensity and mouthfeel
mouthfeel
weight and texture in mouth
carbonic maceration
grape is left whole and fermentation occurs inside with yeast
Chaptalization
adding sugar before fermentation
residual sugar
natural sugar in ripe grapes that remains undigested by yeast after fermentation
** if no RS is present, the wine is DRY
lees
dead yeast cells settle to the bottom of wine after fermentation
tannin
(acidity)
-natural preservative
-tactile sensation
filtered wine
remove stray yeast cells or bacteria
-can strip texture and flavor
vintage
year grapes were harvested
aging
more than 90% of wines should be consumed within one year
-less than 1% should be aged more than 5 years
bad flavors
-corks
-oxidation
-sulfur
-Brett
-volatile acidity
steps of tasting
-color* (if you can see through red, usually ready)
-swirl (oxidate)
-smell (2,000 scents we smell, 200 scents of wine)
-taste (4, sweet, sour, bitter, salty)
-savor

*as whites age, they gain color
*as reds age, they lose color
legs/tears
-not a sign of quality
Thick and slow= fuller body
-thick legs= more alcohol (hotter climate) and more sugar
Chenin blanc
white
-versatile
-dry, yet sweet
-- Loire valley
Muscat
white
-sweet
-low alcohol
-powerful aroma
Pinot Gris
white
-France
-Alsace
-Oregon
-medium acidity
Pinot Grigio
white
-Italy
-warmer climate
low acidity, high alcohol
Cabernet Sauvignon
Red
-originated in Bordeaux
-hot climate
-very common
-thick skin
-fairly hefty
Cabernet Franc
Red
-cooler climate
-Bordeaux, Loire Valley
-often blended with Merlot and CS
-lower in tannins and acidity
Merlot
Red
-less intense, tannic, and ABV than CS
-most widely planted red in France
large "berries"= higher juice to skin ratio
Pinot noir
Red
-Native to Burgundy
-thrives in cold
-low tannins, high acidity
how you purchase
-advertisement
-taste testing
-highly rated/recommended
Robert Parker
"the wine advocate"
-significant influence of buying habits
Judgement of Paris 1976
Steven spurrier did a blind taste test of top quality chardonnays and CA became world class
Cultural differences
France
-2000+ years
-no social division
-AOC
-Drinking age went from 16 to 18
-grown throughout country
-anti alcohol campaign now to reduce consumption
US
-400+ years
-40 years of success
-drinking age 21
-AVA- american viticultural area
-Heavy in CA
-15 years of prohibition
3 tier system (US)
when selling wine:
--- allows gov't oversight
1. producers/suppliers (including importers)
2. wholesalers/ distributors
3. retailers
** how they label, what region, ABV
French Regions
-Alsace--mostly white
-Bordeaux--red and white
-Burgundy--red and white
-Champagne--sparkling
-Cotes de Rhone--mostly red
-Lagnuedoc-Roussillon-- red and white
-Loire Valley-- mostly white
-Provence-- red, white, and rose
AOC
Appellation d'origine controlee
vins de pays
1979 French decision
- can label varietal rather than regional name
vins de table
ordinary, no label, simple beverage
Alsace
-Northern Region of France
-mostly white because of cooler climate and shorter season
-90% are totally dry
-Riesling (22%)
-pinot blanc (21%)
-Gewurztraminer (19%)
-pinot gris (15%)
-2nd driest region in France
-consumed young, 1-5 years
Loire Valley
-NW France
-Largest white wine region in france
**Sauvignon Blanc
**Chenin blanc
pouilly-fume
100% Sauv. blanc from Loire Valley, dry, 3-5 years
muscadet
100% Melon De Bourgogne, light and dry, 1-2 years
sancerre
100 % SB, balance between pouilly-fume and muscadet, 2-3 years
vouvray
100% chenin blanc, can be dry, semisweet, or sweet.
Pouilly- fuisse
100% chardonnay of Burgundy
Bordeaux whites
-SW france, bordering Atlantic
-Sauv. Blanc
-Semillon
13% are whites
Bordeaux levels of quality
-graves-- southern-- basic-- dry
-pessac leognan-- northern--best
**best wines known by names of particular chateau
sauternes
-always sweet, no dry exists
-use same grapes as graves, yet they are sweeter because they stay on the vines longer and grow noble rot (subregion in bordeaux)
--Sémillon, Sauvignon blanc, and Muscadelle
Burgundy whites
-CE France
-68% white
* all great Burgundies are made from 100% Chardonnay and are dry
--most important regions are Chablis, cote de Beaune, and Maconnais
Burgundy Reds
-Pinot Noir (almost all red wines)
-Gamay (Beaujolais)
Beaujolais
100% gamay grapes
-light and fruity
-consumed young (6 months)
-chill to bring out fruit and acidity
cote d'or
"golden"
-regional-- high quantity, low quality
-Grand cru-- high quality, low quantity
Rhone Valley
-SE France
-Hot and sunny, more sugar=more alcohol
-soil is rocky, which retains heat
-91% red, 6% rose, 3% white
**grenache grape
**syrah grape
tavel
unusually dry Rose, made primarily from grenache
Bordeaux reds
-85% red
**merlot
**Cab Sauv.
**Cab Franc
(wines almost always made of blend)
Languedoc
-France's largest wine producing region
-Southeast, warm climate, by mediterranean
--carignan, grenache, syrah
Why is France so great?
1. Tradition (perfected their wine)
2.Diversity and variety
3. Reputation
4. AOC: quality control

AOC- 35%
Vins de pay-30%
vins de table-35%
INAO
institut national des appellations d'origine
-place
-varieties
-practices
-ABV
-vine growing
Burgundy Regions
-CE France
-chablis
-cote de or
-cote chalonnaise
-mâconnais
-beaujolais
Spain
3rd largest wine producer behind France and Italy
-dry climate, frequent droughts
Major reds (Spain)
-Tempranillo (Tinto fino)
-Garnacha
-Cab Sauv.
Major whites (Spain)
-Albarino
-Chardonnay
DO laws
Denominacion de origen
-control boundaries, grape varieties, winemaking practices, yield per acre, and aging before it can be released (Spain)
DOC
highest level of quality wine in Spain
-only 2 that qualify are Rioja and Priorate
levels of Rioja
Crianza- 2 years of aging, min. of 1 year in oak ($)
Reserva- 3 years of aging, min of 1 year in oak ($$)
Gran Reserva- 5 to 7 years of aging, min. of 2 years in oak ($$$)
Penedes
-outside Barcelona
-famous sparkling wine called "Cava"
Priorat
highest status of DOC
-Garnacha, Carnena
-CS,Merlot, syrah
(spain)
Italy
largest producer of wine since 2011
Italian regions
Tuscany- 10.7%
piedmont- 17.1%
veneto- 17.7%
(Many producers are making wines from Cab Sauv, Merlot, and Chardonnay)
Italian reds
-Sangiovese (Tus)
-Nebbiolo (pied)
-Corvina (ven)
Italian DOC
Denominazione di origine controllata
DOCG
G stands for garantita, meaning that tasting-control boards absolutely guarantee the stylistic authenticity of a wine
** Brunello di Montalcino (100% sangiovese)
**Vino Nobile di Montepulciano
**carmignano (50% sang. 10-20% CS/CF)
(italian)
IGT
Indicazione geografica tipica indicated that a wine does not meet the requirements for a DOC designation, but many wines are at higher level than table wine with a DOC designation
Chianti
DOCG requires that winemakers must use at least 80% sangiovese
Piedmont reds
-Dolcetto
-Barbera
-Nebbiolo
65% reds
Veneto
one of Italy's largest wine producing regions
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