Term
Complement
and Contrast
Flavors |
|
Definition
o Complement- play off what is already in the wine
o Contrast- balance spice with fruit |
|
|
Term
|
Definition
o Cool wines (whites) might help alleviate spicy |
|
|
Term
|
Definition
Heavy wines should go with heavy foods
should match the body of the wine with the body of the food |
|
|
Term
|
Definition
- Dominant flavor of the dish
- Pair acidic wines with acidic foods to lessen overall acidity
-
Wine must be at least equal in sweetness to the food
- Sparkling wines can cleanse the palate from rich foods
- Dry sparkling wine can be a good choice for very complex dishes
- Simple wine can act as a good canvas for special ingredients
|
|
|
Term
| North America who are the largest producers of wine? |
|
Definition
- California produces 90%,
- then Washington,
- Oregon,
- and New York
|
|
|
Term
Climate of the West Coast
vs.
East Coast |
|
Definition
-Pacific Northwest-
-rain to the north but drier to the south,
-mountain ranges keep moisture away,
-Arctic water keeps region cooler
-East Coast-
-air and water go north
-No mountains to keep humidity out
- fungi and diseases develop on the vine
|
|
|
Term
Consumption in the United States
Who accounts for most of the purchases?
|
|
Definition
| Consumption growing rapidly with women accounting for 65% of purchases |
|
|
Term
History of Wine in the New World
What issues did Americans face to make wine?
What helped the new world finally grow grapes? |
|
Definition
-Phylloxera, Pierce’s Disease, apple moth
- Did not stop until native American grapes (vitis labrusca) were grafted with vitis vinifera
-Vinifera grapes were introduced to California in the 1850s, then Prohibition, 1960s (especially 1976) was start of CA wine era
|
|
|
Term
Define American Viticultural Areas (AVAs)-
How many are there? |
|
Definition
-Designated wine grape-growing region distinguishable
-by geographic features and boundaries
-defined by the Alcohol and Tobacco Tax and Trade Bureau
-No quality regulations or tasting panels, just geographic area
-AVA's: 190 in the US, 120 in California |
|
|
Term
United States Wine Laws
To Put it on the Bottle you must...
|
|
Definition
|
To Put it on the Bottle you must
o Varietal- 75% minimum
o Vintage-95%
o AVA-85%
o County-75%
o Vineyard-95%
Wine laws based on controlling alcohol taxation, not such an emphasis on vinification and viticulture |
|
|
Term
TOP VARIETALS IN THE UNITED STATES |
|
Definition
· Top 5 US Varieties
o Chardonnay
o Cabernet Sauvignon
o Merlot
o Zinfandel
o Pinot Noir |
|
|
Term
Why do Grapes grow so well in CA?
How much of the US wine does it produce? |
|
Definition
90% of US wines
o Lots of sunshine, mild winters, low himidity |
|
|
Term
|
Definition
o White: Chardonnay, Sauvignon Blanc, Riesling
o Red: Cabernet Sauvignon, Merlot, Pinot Noir |
|
|
Term
| California Major Growing Regions |
|
Definition
- North Coast Super AVA- includes Napa, Sonoma, Mendocino
- Sierra Foothills
- San Francisco Bay
- Central Coast
- Central Valley
- Southern Valleys
|
|
|
Term
Characteristics of Napa Valley- |
|
Definition
- 4% of US production- 300 wineries
- Variety of climates & soils-cool air from the bay brings cool morning fog
- Main Varietals: 75% red wines
- Chardonnay
- Sauvignon Blanc (Fume Blanc)
- Cabernet Sauvignon
- 39,000 acres
|
|
|
Term
Sonoma County Characteristics
varietals, how is it different than Napa?- |
|
Definition
o Larger area than Napa Valley,
Larger area than Napa Valley, marine influence is an important factor
o Less well-known than Napa but more domestic recognition
o 65% are reds, with Chardonnay 80% of whites
o Chardonnay, Zinfandel, Pinot Noir |
|
|
Term
Mendocino County
Varietals
Climate/growing |
|
Definition
- Wide range of micro-climates,
-wine varieties planted in the warmest areas,
-lots of sparkling wine
- lots of old vine varietals
Varietals:
-Zinfandel,
-Petite Syrah,
-Carignane |
|
|
Term
| Well-known Producers of California |
|
Definition
o Russian River Valley
o Dry Creek
o Sonoma Coast
o Sonoma Valley
o Carneros |
|
|
Term
North America: Oregon
Founded,Varietals, Climate, Well known AVA __________ |
|
Definition
· Oregon-
o Small industries founded in the 1970s, based on great
- Varietals:
Pinot Noir,
Pinot Gris,
Riesling,
Chardonnay
o Climate is cool and wet, influenced by the Cascade Mountains to the east
o Willamette Valley well-known AVA
|
|
|
Term
North America: Washington
Climate, Regional effects on climate, varietals, AVA's |
|
Definition
- Desert climate
-Cascade Mountains create a rain shadow effect which makes for a long, dry growing season, drastic diurnal shift
-Varietals:
Riesling,
Chardonnay,
Merlot,
Syrah
AVA's Columbia Valley, Snipes Mountain, Walla Walla Valley |
|
|
Term
North America: New York
History, Climate, Regional effects on climate, varietals, AVA's |
|
Definition
History: America’s oldest wine industry
Climate: very northern climate,
Varietals:
Riesling
Cabernet Franc
AVAs:Long Island and Finger Lakes |
|
|
Term
|
Definition
White grapes 2/3 of total production
Riesling 1/5 of total acreage
Muller-Thurgau- second most common- a relative to Riesling
Reds: Spatburgunder (Pinot Noir)
Riesling is one of the few grapes that withstands cold weather, most of Germany high latitude Delicate, fruity, low alcohol, age worthy, high-acid Rieslings
|
|
|
Term
Germany
Climate, Latitude, Growing Practices, Facts, Rivers
|
|
Definition
50 degrees latitude and plant vineyards near the rivers
Warm summers and cold winter
Rhine river and mozal river
Largest importer of wine
¼ the annual production of France
only 1.3% of the world’s vineyards
|
|
|
Term
Pradikatswein-
Chapitalization: |
|
Definition
Pradikatswein- quality wine with attributes
Chapitalization: winemakers add sugar to grapes before fermentation is complete to raise alcohol content |
|
|
Term
Germancy Wine Laws
Table, Region, QBA |
|
Definition
o Deutscher Wein/Tafelwein: German table wine
o Landwein: regional wine
o Qualitätswein bestimmter Anbaugebiete (QbA): quality wine from one of the 13 major regions, largest proportion of wine output |
|
|
Term
Germancy Wine Laws
Labeling |
|
Definition
o Variety- 85% minimum
o Producer Name, Einzelage Name, Pradikat Level, Quality Level, etc. |
|
|
Term
Germany Sweetness Ranking
|
|
Definition
Only Classificatioin NOT Chapitalized
- Kabinett (driest)
- Trockenbeernauslee (TBA) sweetest overripe, often raisins
|
|
|
Term
Germany Regional Terms (4)
Where are 2 main Regions and what are they |
|
Definition
o Einzellage: single vineyard
o Grosslage: collection of vineyards
o Bereich: district of villages and vineyards
o Anbaugebiete: a major growing region
o Most are in the Southwest area of the country
-Rhine River is the lifeblood of the industry
-Mosel River for sun exposure and climate moderation, long growing season |
|
|
Term
| Austria: history and characteristics |
|
Definition
Diethylene glycol scandal of 1985 decimated the industry, but it now outproduces Germany
Known for the fine dry and sweet botrytis wines from Riesling as well as Gruner Veltliner
Long history of wine making and very aggressive marketing by the government |
|
|
Term
| Austria: primary grape varieties |
|
Definition
Primary Grape Varieties:
Whites: Grunver Veltliner, Riesling, Sauvignon Blanc
Reds: Zweigelt, Blaufrankisch, Pinot Noir |
|
|
Term
| Austria National Classification System |
|
Definition
National Classification
Based on the sugar content of the grapes at harvest
Tafelwein or Wein (from any region)
Landwein (from just one region)
Qualitatswein (from a single district) |
|
|
Term
| Austria DAC Classification System |
|
Definition
DAC
Based on specific wine regions and used for wines typical of that region |
|
|
Term
|
Definition
| Wachau-steep vineyards facing the Danube River, outstanding Riesling and Gruner Veltliner |
|
|
Term
| Chile: history and characteristics |
|
Definition
Its reputation was established on well-made, reasonably priced single varietal wines
Especially Cabernet, Merlot, and Chardonnay
• The grapes originally came from Mexico in the 16th century, but Spanish law restricted growth of the industry until the 19th century
Lack of Phylloxera due to isolation and use of mostly own-rooted vines
• In the late 20th century, foreign investment led to a growth in quality wines from international grape varietals |
|
|
Term
| Chile: primary grape varieties |
|
Definition
White: Sauvignon Blanc, Saugivnon Vert, Chardonnay, Muscat of Alexandria
Red (75% of total plantings): Cabernet Sauvignon, Merlot, Carmenere, Syrah, Criolla |
|
|
Term
|
Definition
Ministry of Agriculture determines the winemaking areas under Denominacion de Origen (Region, Sub-Region, Zone)
Only vitis vinifera allowed
Must contain:
Grape variety: 75%
Vintage: 75% |
|
|
Term
|
Definition
Major Regions:
Maipo- known for Cabernet Sauvignon
Rapel, Curico, Maule
Atacama, Coquimbo, Aconcagua, Valle Sur |
|
|
Term
| Argentina: history and characteristics |
|
Definition
Argentina is known for Malbecs from the Mendoza region, especially their good value
Now expanding with great Torrontes and Pinot Noir
World’s 5th largest producer
History:
Similar to Chile, with depressed 20th century economy leading to cheap land and labor
This century has focused on exports to the US and UK |
|
|
Term
| Argentina: primary grape varieties |
|
Definition
White: Torrontes, Muscat of Alexandria
Red: Malbec |
|
|
Term
|
Definition
Mostly semi-desert, with dramatic diurnal shifts due to the Andes
Hail is a big weather concern
Often use irrigation from the Andes |
|
|
Term
|
Definition
Little success in determining regulations
If the varietal is labeled, must be 80% minimum |
|
|
Term
|
Definition
The largest viticultural region in the Southern Hemisphere
Contributes over 65% of the country’s total production
Malbec is the most important varietal |
|
|
Term
| Sparkling Wines: characteristics |
|
Definition
Wine with significant levels of carbon dioxide, making it fizzy
Usually white or rose, but also red
Sweetness ranges from very dry (brut) to very sweet (doux) |
|
|
Term
| Sparkling Wines: Classic production method |
|
Definition
aka Methode Champenoise or Methode Traditionelle
Second fermentation is completed in the individual bottles, takes a lot longer and is more expensive |
|
|
Term
| Sparkling Wines: sur-lie aging |
|
Definition
Sur-lie aging- the wine has been aged in contact with the lees, or dead yeast cells, after fermentation
Creates the flavors and mouth feel associated with Champagne, Chardonnay, can promote the growth of malolactic bacteria |
|
|
Term
|
Definition
Riddling- gradual movement of expired yeast cells to the neck of the bottle after aging so that they can be removed, bottles are placed on racks called pupitres that hold them with the top pointing down, the bottles are then turned on a regular basis until the lees settle into the neck
Gyropalette is the mechanized version of a pupitre |
|
|
Term
| Sparkling Wine: disgorging |
|
Definition
| Disgorging-lees removal process, in which the crown cap and the lees are removed without losing much liquid and a bit of sugar is added |
|
|
Term
| Sparkling Wine: Transfer Method |
|
Definition
After the primary fermentation, the cuvee (or very best grape juice) is bottled for secondary fermentation, but then transferred out of the bottles under pressure and into a larger tank after it has spent enough time on the yeast, where it is filtered and filled into new bottles
Lessens time from harvest to final bottling, includes potential for lees contact, eliminates riddling, makes different sized bottles easier to fill |
|
|
Term
| Sparkling Wine: Charmat Method (aka Cuvee Close) |
|
Definition
Charmat Method (aka Cuvee Close):
Usually the least expensive wines, the second fermentation process is completed in large, closed, pressurized tanks made of stainless steel and bottled under pressure, liqueuer de triage is also added
Fermentation complete in 4-5 days, saves time and money, best for Prosecco |
|
|
Term
| Sparkling Wine: Carbonation method |
|
Definition
| injection of carbon dioxide |
|
|
Term
| Sparkling Wine: Champagne |
|
Definition
Primary Grape Varieties:
Chardonnay (for finesse), Pinot Noir (for structure), and Pinot Meunier (for fruit) |
|
|
Term
| Sparkling Wine: Dryness/Sweetness Levels |
|
Definition
Brut Zero: Bone Dry
Brut: Dry
Extra Dry: Off-Dry
Sec: Semi-Sweet
Demi Sec: Sweet
Doux: Very Sweet |
|
|
Term
| Sparkling Wine: Large Format Bottles |
|
Definition
Large Format Bottles
Magnum: 2
Methuselah: 8
Nebuchadnezzar: 20
Solomon: 24
Primat: 36 |
|
|
Term
|
Definition
| Crémant: any non-Champagne Classical Method sparkling wine |
|
|
Term
|
Definition
Spumante-general term from sparkling wine
Frizzante-semi-sparkling |
|
|
Term
|
Definition
Cava
More sparkling wine than any other country
Most produced in Catalonia
Uses the Classic Method with Xarel-lo, Parellada, and Macabeo grapes |
|
|
Term
| Fortified Wines: characteristics |
|
Definition
Wine to which a distilled beverage (usually brandy) has been added, makes it sweeter and stronger (usually 20% alcohol)
Brandy-alcoholic liquor distilled from wine
Fortification preserves wine by raising the alcohol so yeast and bacteria cannot survive
Can be sweet or dry
Variations: Port, Sherry, Maderia, Marsala
Differences in fortified wines come from: grape varieties used, length of fermentation process, and aging after fortification |
|
|
Term
| Fortified Wines: Sweet Technique |
|
Definition
Mutage=technique to make sweet wines by adding alcohol to the must while it is still fermenting, halting the fermentation process so that there is still residual sugar
Used to make port wine and other sweet wine |
|
|
Term
| Fortified Wines: Sweet Wines |
|
Definition
Sweet Fortified Wines
Port-produced in the Douro Valley of Portugal
Madeira-also from Portugal
Malaga-Spain
Marsala-Italy |
|
|
Term
| Fortified Wines: Dry Technique |
|
Definition
Used to make sherries, Maderia (dry style) and Marsala (dry style)
They complete the production and fermentation process before being fortified so the only sugar is what is added |
|
|
Term
|
Definition
Made in the area surrounding Jerez in southwestern Spain with the Palomino grape
Brandy added after fermentation
Must is fermented at a high temperature to reduce floral and fruit aromas |
|
|
Term
| Fortified Wines: Types of Sherry |
|
Definition
Two Types
Fino=pale, light-bodied, used flor yeast and fortified to not more than 15.5% alcohol
Oloroso=fuller-bodied, more flavorful and darker brown, allowed to age in the presence of oxygen, fortified up to 24% |
|
|
Term
|
Definition
Flor= a film-forming yeast used in the production of sherry
Naturally occurs on grapes, consumes the oxygen and protects the juice below, adds aromatic complexity, cannot survive over 15.5% |
|
|
Term
| Fortified Wines: Sherry Aging |
|
Definition
Solera Aging System- complex process of aging and blending
Both Finos and Olorosos go through this system
Gradually blends small amounts of young wine with older wine |
|
|
Term
| Fortified Wines: Port Styles |
|
Definition
Ruby-largest amount produced, aged around two years
Reserve-blend of premium Ruby Ports, aged in oak for 4-6 years
Aged Tawny- ruby Port aged long enough to oxidize, creates a golden brown color, no aging requirements, can be very old, rich, and complex
Vintage-port from a single excellent year, produced only a few years each decade, aged two years in wood then longer in bottles, high quality and unique
Late Bottled Vintage (LBV)- port from a single year, aged 4-6 years in wood, bottled but meant to be consumed upon release |
|
|
