Northwest Italy

• Largest area under vine for DOC & DOCG
• Barolo DOCG, Barbera d'Asti, Barbaresco, Langhe, Dolcetto d'Alba, Roero, Dogliani, Gavi
• Known mostly for reds
• Also produces sweet sparkling wine from Moscato
• Major vermouth producter

Barolo DOCG

• Where
• Grape
• Aging requirements
• Vinification
• Flavors
• Vinfication 
• 5 communes and soil types

• Located in the Piemonte region in NorthWest Italy
• One of the world's greatest red wines made from Nebbiolo
• Must be aged for 3 years (18mo in oak).  Reservas 5 years (same oak)
• Late ripening; needs south facing slopes
• Thin skinned; susceptible to disease and low yield 
• Complex aromatics (red fruit, rose, liquorice, hay)
• High alcohol, tannin, and acidity
• Pale colour but great structural rigidity for decades of aging
• Tannin ripeness and management are key concnerns in the vineyard.  Astringent tannins need management.  
• High priced
• 5 communes with distinct soil types
• Tortonian soils (blue) in La Morra and Barolo are softer & fruitier; earlier maturing
• Helvetian soils (beige) in Monforte and Serralunga are more structured and longer maturing
• Castiglione has both soil types

Barbaresco DOCG

• Where
• Flavor profile

• Located in the Piemonte region of NW Italy
• Nebiollos similar in style to Barolo
• High tannin, acidity, and alcohol
• Red fruit, rose, liquorice
• decades of bottle aging potential
• High priced

Langhe DOC

• Where
• Wine profile
• Price

• Located in the Piemonte region in NW Italy
• Often accounts for declassified wine from Barolo and Barbaresco
• Best value from Piemonte
• Steep limestone hills

Roero DOCG

• Where
• Grape
• Soil and resulting flavor

• Located in the Piemonte region of NW Italy
• Nebiollo
• Sandy soils make it more approachable than Barolo or Barbaresco

Barbera

• Where grown
• Flavor profile
• Which AC's are best known

• Produced in the Piemonte region of NW Italy
• High acidity, low tannins, and affinity for new oak
• Sour cherry and savory notes
• Does best in clay soils of Barbera d'Asti DOC and Barbera del Monferrato DOC

Dolcetto

• Where grown
• Flavor
• soil
• Best AC's
• Price

• Produced in the Piemonte region of NW Italy
• High tannin, low acidity best enjoyed in youth with no oak. 
• Rich ripe damsom fruit
• Limestone soils 
• Dolcetto d'Alba DOC and Dogliano DOCG
• Medium priced and excellent value

Gavi DOCG

• Where
• Grapes
• Flavor

• Piemonte region in NW Italy
• White grape Cortese - light, fresh, candied fruit

Roera Arneis

• Where
• Grape 
• flavor

• Piemonte region of NW Italy
• Local white variety of Arneis
• Peach and apricot flavors

Lombardy

• Where
• AC's (3)
• Grape & Flavor

• Region in NW Italy
• Valtellina DOC and Valtellina Superiore DOCG
• Nebiollo with more acidity and less alcohol than Barolo
• Franciacorta DOCG - traditional method sparkling wines

Liguria

• Where
• AC's 
• Grapes (3)

• Region in NW Italy along the coast
• Best - Cinqueterre DOC and Sciacchetra DOC (both white)
• Whites produces from Pigato and Vermentino eaten up by tourists
• Rossese di Doceaqua DOC - light red

Trentino-Alto Aldige

• Where
• Importance
• Labeling irregularities

• Italy's northernmost region
• Very mountainous with little production devoted to wine
• May have both German and Italian labelling

Alto Aldige

• Where
• Importance
• Grapes - Red (2) White (5)
• Price

• In NE Italy; part of the Trentino-Alto Aldige region
• Highest proportion of DOC production and large exports to Austria (reds; Schiava and Lagrein)
• Flavoursome whites produced from Pino Grigio and Traminer Arimatico (Gewurtz), Pinot Blanco, Sauvignon Blanc, and Riesling
• Mid priced

Trentino

• Where
• Viticulture
• Grapes (2)

• Part of the Trentino-Alto Aldige region in NE Italy
• Less severe slopes
• Crisp, light, commercial Pinot Grigio (low price)
• Local red, Teroldego di Rotaliano DOC (mid price)
• high acidiy, fine tannins, black cherry

Friuli-Venezia Giulia

• Where
• Climate
• ACs (3)
• Grapes (6)

• Region in NE of Italy 
• Hillsides bordering Slovenia - airflow from Alps and Adriatic
• Graves del Friuli DOC (red Bordeaux blends), Colli Oriental del Friuli DOC & Collio DOC (red & white varietally labeled)
• Red
• Refosco, Merlot, Cab Franc, Cab Sauv
• White
• Tocai Friulano, Pinot Gris

Grave del Friuli DOC

• Where
• Viticultu
• Grape

• Located in the Friuli-Venezia Giuli region in NE Italy
• Flat gravelly plain
• Mostly red - light Bordeaux blends
• Refosco - red with fresh acidity and red berry flavors in Aquileia DO

Collio DOC

• Where
• Grapes (5)

• In the Friuli-Venezia Giulia region in NE Italy
• Most enduring whites with high acidity and concentration
• Friulano, Malvasia, and Ribolla Gialla - with oak for top blends (expensive)
• Picolit and Verduzzo white dessert wine grapes in 

Veneto

• Where
• Importance
• 2 best DOC's
• IGT and Grapes

• Region in NE Italy
• Largest wine producing region and biggest producer of DOC wine
• Home to Saove and Valpolicello (well known exports)
• Veneto IGT - Corvine & Merlot - mid price

Valpolicello DOC

• Where
• Importance
• Soil
• Grapes (4)
• Flavor
• Price

• in the Veneto region in NE Italy
• 2nd most important DOC after Chianti
• Limestone and granite slopes
• Corvina grape - sappy, herbal, black fruit
• Other grapes - Corvinone, Rondinella, Molinara
• Basic Valpolicello - light, fruity, drink young
• mid price

Valpolicello Classico DOC

• Where
• Grapes
• Specialty and 2 AC's

• In the Veneto region in NE Italy
• Corvina grape - sappy, herbal note, black fruit
• Home of Passito tradition - drying the grapes 
• A portion of grapes used for full bodied, intensely flavored Amarone della Valpolicella DOCG (very expesive)
• chocolate, dark rum, leather
• Recioto della Valopolicella - sweet (very expensive)

Bardolino DOC

• Where
• Grapes
• Soils
• Price
• 3 AC's

• In the Veneto region of NE Italy
• Similar to Valpolicella
• Corvina grape
• Glacial soil
• Low price
• Also nearby are Bardalino Classico DOC, Bardolino Superiore DOCG, and Bardolino Chiaretto DOC

Soave DOC

• Where
• Importance
• Grape (1)
• Soil
• Flavor
• 2 AC's

• In the Veneto region of NE Italy
• Most important quantitatively 
• Garganega grape - white - mid price
• Volcanic hills with basalt susoil
• high acidity and floral notes of chamomile & iris
• Soave Superiore and Recioto di Soave are DOCG

• Main European species
• Produces nearly all grapes used in wine making

Native North American Vine Species

• 3
• Why important

• Vitis Riparia
• Vitis Rupestris
• Vitis Berlandieri
• All resistant to phylloxera

• Bending a cane down and burying a section into the ground
• One of only two ways of producing a clone

• Section taken from a healthy shoot before it becomes woody
• One of only two ways of cloning a variety

• A vine whose parents come from two different specief of Vitis

• Technique used to join a hybrid rootstock to a V. Vinifera variety
• Bench grafting is the fully automated process in nurseries involving the splicing of canes
• head grafting involves grafting onto an existing trunk a new bud / cutting.  Allows for quick change over

Chardonnay

• Climatic variations
• Fermentation strategies
• Regions (8)

• Cool (Champagne & Chablis) = steely, medium body, high acidity, apple or green plum
• Moderate = Citrus, melon, peach
• Warm = Exotic fruit like banana, mango, fig; full bodied, high in alcohol, low acidity
• Rather non aromatic hence influenced by the vineyard and wine making
• Malo-lactic fementation widely used to soften and add butter & hazlenut
• Takes well to oak; rich toasty, nutty flavors
• Stirring in lees adds complexity
• Regions:  Burgundy, Russian River Valley & Carneros, Adelaide Hills, Geelong, & Morning Peninsula; Gisbourne & Marlborough

Sauvignon Blanc

• Regions (3)
• Climatic variations
• Oak usage
• ageability

• Bordeaux, Loire (Sancerre & Pouilly Fume), Marlborough
• Cool / moderate climtes = high acidity; green herbacious flavors and passionfruit or elderflower
• Warm / hot = peach and grapefruit.
• Oak used in the US for more body (Fume Blanc)
• Usually best when young and fruity

Riesling

• Flavor profile
• Ripening
• Climatic variations
• Regions (8)

• Fruity, aromatic, high acidity
• Ripens late, but hardy making it ideal for late harvest wines
• Cool = Fresh grape & apple, high acidity balanced with sweetness
• Warmer = citrus & peach
• Typically no malo lactic nor oak
• High acidity leads to aging well with honey, smoke, petrol
• Mosel, Nahe, Rheingau, Pfalz; Wachau; Alsace; Clare & Eden Valleys in Australia

Pinot Gris / Pinot Grigio

• Regions
• Flavor provile

• Alsace finest wines; also in Tasmania, Marlborough, and Oregon
• Rich textured & oily; high in alcohol; moderate to low in acidity
• Ripe exotic fruit; melon, banana, mango
• Italy harvested earlier to retain acidity and avoid too much frui
• Light & neutral medium acidity

Viogner

• Style of wine
• Climate
• Flavors
• Regions (2)

• Soft full bodied texture but more aromatic fruit
• Needs warm hot conditions 
• Builds up sugar quickly often before the peach, pear and violet aromas develop
• Condrieu and Chateau Grillet produce the finest

Muscat

• Climate
• Flavor
• Varieties (3)
• Types of wines
• General locations
• Flavors

• Needs warm, dry conditions 
• Often sparkling or fortified and very grapey

Pinot Noir

• Late / Early ripening
• Climate
• Young & Old flavors
• tannin & color
• Regions (8)

• Ripens early, needs moderate climate
• tight bunches prone to rot
• raspberries, strawberries, red cherries
• soft light tannin, not deep colour
• with age - vegetal and farmyard flavors
• Carneros, Sonoma, Walker Bay (SA), Yarra Valley (Oz), Martinborough, Marlbourough, Central Otago, Champagne

Cabernet Sauvignon

• Viticulture
• Flavor profile
• Vinification
• Regions (7)

• Buds late; loose bunches; thick skinned, rot and insect resistant
• full bodied, high acid, high tannin
• oak aging 
• blackcurrants, black cherry
• green capsicum, mint, cedarwood - ages
• Medoc, Graves, Napa, Coonawara, Margaret River, Hawkes Bay, Colchagua

Syrah / Shiraz

• Flavor profile by climate
• Aging
• Regions (11)

• Deep color
• Black fruit & spice
• Needs warm climate
• Moderate / warm - high tannin, blackberry, black pepper, mint
• Hot - full bodied, soft tannin, earthy, leathery, liquorice, anise
• Ages very well
• Cote Rotie, Southern Rone, Barossa, McLaren, Coonawara, Hunter, Margaret River; South Africa, Hawke's Bay, Washington, Chile

Grenache / Garnacha

• Viticulture & Vinification
• Wine types
• Climatic differences
• Regions (7)

• Sweet thin skinned grapes
• Blending and Roses
• high alcohol, full bodied, soft tannin
• easily oxidizes
• Red fruit, strawberries, raspberry, white pepper, leather, tar, toffee
• hot weather, tolerant of drought
• Most widely planted grape in Spain
• Navarra, Rioja, Priorat, Southern Rhone, Midi, California, McLaren Vale

Sangiovese

• Flavor profile
• Regions (4)

• Not aromatic, high acidity, sour red chrry, astringent tannins, tea leaves
• Tuscany - Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano
• Blended with Cabernet Sauvignon for Super Tuscans

Tempranillo

• 5 other names
• Regions (2)
• Ripening
• Vinification
• Flavor

• Other names: Ull de Liebre; Cencibel; Tinto del Pais, Tinta Roriz, Aragonez
• Rioja, Ribera del Duera
• Ripens early, chalky soil
• best when blended and aged in oak
• ripe strawberries or plums

Climate & Weather

Definitions

• Climate - Annual pattern of temperature, sunlight, and rainfall averaged over several years
• Weather - Annual variation that happens relative to the climatic average

• Vines cannot function below 10 C 
• Above 22 C vine consumes more sugar than photosynthesis can produce (hence in drought vines can't ripen)
• Best growing 16 - 21
• Cooler - later bud burst = shorter ripening; 

• Latitude - Farther from equator = colder; typically vines are 30 - 50 north and south
• Altitude - Tem drops 0.6C with every 100m increase making some regions cool enough
• Fog - can help cool areas
• Soil - dark / rocky can absorb re-radiate heat.  Watery soils take longer to heat up delaying bud burst
• Aspect - Direction a slope is facing.  Should face the equator for most heat.  

• Temperature difference b/n winter and summer
• large bodies of water can impact as they heat up and cool down more slowly than land masses

• Budburst
• Flowering & Fruit Set
• Veraison (grapes change color and ripening begins)
• Sugar Ripening (Sugar levels rise and acid falls)
• Physiological Ripening (colours, flavours, tannins develop)

• Temperature difference b/n day and night
• Small bodies of water (lakes and rivers)
• Cloud cover - 
• Temps drop quickly on clear nights
• Rise slowly on cloudy days

Temperature Hazards

• 4 Hazards
• 4 ways to prevent one of them

• Winter Freeze - Temp falls below -20C.  EArth used to cover the callus or entire vine
• Spring Frosts - Cold air below 0C collects near the ground freezing water vapor on the surface.  Kills new buds or shoots
• Burners - heat moves air and prevents it from settling
• Wind Machines - drase warm air from above to keep ground level temp above freezing
• Sprinklers - sprays water on vines which releases heat as it freezes
• Vineyard design - Plant on slopes and avoid depressions.  
• Mild Winters - prevents the vine from becoming dormant.  Also large pops of insects persist.  some vines may flower twice thus getting out of cycle, shortening their lives, and producg inferior quality
• High Summer Temps - accelerate ripening and change style.  insufficient water - stop ripening and vine dies

Sunlight

• Importance
• Factors Affecting (3)
• Hazards

• Imperative to photosythesis
• Seas & Lakes (more clouds or reflection); Latitude (day length is longer further from the equator); Aspect (steeper slopes facing the equar)
• Shaded buds are less fruitful; Canopy management is a way to combat.  Too much sun can cause sunburn

Water

• Importance
• Hazards
• Overcoming

• Through transpiration - photosynthesis, rigidity to shoots and leaves; regulate temps; and swell grapes.  
• Timing and amount are important. 
• heavy rain during flowering and fruit set can disrupt 
• Damp conditions encourage rot and fungal infection
• Before harvest can swell berries
• Irrigation
• Drip - most advanced and expensive - each vine gets optimal amount
• Sprinklers - cheap, wasteful, create damp conditions
• Flood - very cheap only for vineyeards that are flat or gently sloping and near lots of water
• Water shortage - stop transpiration; water stress, can kill
• too much water leads to excessive vegetation

Climate Classification

• Temperatures
• Types
• Examples

• Cool - 16.5C or below
• Moderate - 16.5 - 18.5
• Warm - 18.5 - 21
• Hot - above 21 - generally unsuitable

Soil Composition

• 5 elements & their impact

• Particles, Stones, Rocks - Give soil it's name (i.e. Limestone); Size is most important - large do not hold water / nutrients (sand); small are better (clay)
• Humus - decomposing plant and animal matter rich in nutrients and water holding ability
• Nutrients - elements dissolved in water in the soil.  Ideal has low nutrients and well drained. Important - nitrogen, phosphorous, potassium

• Symptom of nutritional deficiency - yellow leaves that lost chlorophyl; leads to reduced photosynthesis; caused by inability to absorb iron.  

• Environmental - temperature; rainfall, sunlight, fertility, drainage
• Business - Utility infrastructure; workforce, machinery usage
• Grape Variety - must suit the climate; be in demand, and conform to local regulation

• Trellis - permanent structure of stakes and wires
• Training - permanent wood and canes are trained to follow the trellis
• Pruning - removal of unwanted leaves, canes, and wood

Pruning

2 types

• Replacement cane pruning - One or more canes retained and trained horizontally onto trellis
• Not easily mechanized.  Called Guyot
• Spur pruning - 2 -3 bud spurs retained along old wood which is trained horizontally along the trellis.  
• Can be mechanically pruned.  

Training & Trellising

3 Groups

• Bush Trained - Stump with spurs around the head; shoots are untrellised and sprawl along the ground.
• practical in hot sunny dry; not mechanized.  called goblet
• Vertical Shoot Positioning (VSP) - most common; shoots trained upwards and tied to trellis.  Canes are horizontal (low or high) and shoots vertical.  
• allows for sun and air flow.  good for high density planting.
• Big Vines - complicated geometry with a lot of wood for low density systems to balance vigour.  
• Lyre, Geneva double curtain, 

• Vigour - the number and size of shoots and leaves grown in a season
• Affected by nutrients, water, heat, sunlight
• Manged through - pruning, density, Big Vines (lots of permanent wood few shoots); cover crops, 

• Ripeness - when level of sugar and physiological ripeness needed to make the desired style of wine is achieved
• Inputs - water, heat, sunlight
• Canopy management, winter pruning, limiting water after veraison

• Yields - weight or volume measurement
• No direct link b/n yield and quantity

• Phylloxera - Louse that attacks roots and kills vines
• Only cure is immune rootstock from US
• Nematodes - microscopic worms that attach roots.  reducd yields, more susceptible to stress.
• Treatment difficult.  Prevent through soil sanitation, resistent rootstock
• Birds & Mammals - eat grapes, damage leads to rot
• Fencing, netting, scarers
• Insects & arachnids - eat grapes and plant material.  damage leads to reduced photosynthesis and increase infection.  Taint the flavor of wine during harvest

Non Systemic Diseases

3 types

• Downy Mildew - warm humid conditions; green parts of vine (epec leaves); impeads ripening and yields
• Powdery Mildew - Warm, shady conditions; green parts of vine; affects bud development and shoot growth, causes berries to split.  makes wine taste mouldy and bitter
• Grey Rot - damp or humid - green parts of vine and immature berries.  taints flavors, reduces yields, hinders color production

• Same fungus as grey rot
• Needs to occur after grapes are ripe
• humid misty mornings, warm sunny days
• pierces the grape skin and water evaporates

Systemic Diseases

3 types

• No cure for these
• Fanleaf and Leafrool virus - reduce yield and quantity; distorted growth of leaf canopy; contagious; spready by cuttings and nematodes; dig up and sanitize land. 
• Pierce's disease- fatal bacteria; spread by sharpshooters; no cure; prevent by cordon sanitaire or inerrupting life cycle of sharp.  

• Budburs:  March - April / Sept - Oct - when temp is 10C buds swell burst and growing begins.  spring frost is a concern; earth removed from graft union, spraying begins
• Shoot & Leaf growth:  Mar - Aug / Sep - Mar - shoots grow rapidly; leaves begin photosynthesizing; water and nutrients needed early on.  
• Flowering and Fruit Set:  May - Jun / Nov - Dec - Temps of 15C; lots of sun; no rain.  flowers start to develop into grapes.  
• Veraison & ripening:  Jul - Sep / Jan- Mar - grapes begin ripening signalled by colour change.  grapes swell, sugars go to grapes; acid drops; tannins develop; warmth sunlight and mild water stress needed.  summer pruning, green harvesting.  
• Harvest:  Sept - Oct / March - Apr - Dry; spraying finished earlier; 
• Winter dormancy - Dec - Mar / July - Dec:  shoots become woody; wine stores reserves; winter pruning

Grape Processing

3 steps

• Reception - SO2 when arrive; Sorting
• Destemming & Crushing - both optional; crushing breaks skins and releases 'free run' juice; 
• Pressing - separates liquid and solids; 
• White occurs before fermentation / Red after some contact of skin with juice
• Vertical press - traditional; pressure from above; plate raised and lowered; 
• Horizontal - pressure from ends and gentler or inflatable tube within a cylinder

Adjusments

3 types

• Alcohol - Chaptalisation - the addition of sugar to raise the final level of alcohol.  Forbidden in most of the world, controlled where allowed.  Reverse osmosis and vaccuum distilation remove water from the must increasing the % of alcohol (and everything else).  
• Acid - Deacidification is more common in cooler climates.  Potassium bocarbonate or a mix of calcium carbonate and calcium tartrate malate.  Increasing acid through tartaric acid (common in warm regions new world)
• Tannin - tannin powder or wooden staves in ther fermentation vat; or stems.  Avoid excess by limiting extraction

Alcoholic Fermentation

• Definition
• Conditions
• Stopping
• Impact on wines

• Conversion of sugar into alcohol and carbon dioxide through yeast
• Temps above 5C and below 35/38C and alcohol below 15%
• Stopping - adding SO2; adding alcohol to >15%; or chilling the must and filtering yeast
• Most use a single straing of yeast for control; but lack of complexity
• Lower temps = fruitier flavors / higher = savoury.  Higher needed for extraction

Malolactic Fermentation

• What it is
• When occurs and how to encourage / discourage
• Which types of wine
• Impact on flavor

• Takes place after alcoholic and carried out by lactic bacteria
• Convert tart malic acis into lactic acids
• All red wines undergo malolactic; only some whites
• Creates butter and hazelnut flavors; some fruit lost
• MLF encouraged by raising the temp and not adding SO2; discouraged by col temps, SO2 or filtering out bacteria

Red Wine Fermentation

• General process

1. Grape Selection
2. Destem
3. Crush
4. Cold maceration
5. Fermentation (30 - 32C) typically 1 - 3 wks
6. Post fermentation maceration
7. Drain
8. press
9. malolactic
10. done 

• Pre-Fermentation Extraction - After destem and crush; macerate at low temps; or heat before ferment to encourage color (some fruit loss)
• Extraction during fermentation - inert vessels; 30 - 32C fermentation helps extraction; a cap forms
• Pumping over - wine from bottom pumped over top 2x per day.  Dissapates heat and oxyenates
• Punching Down - pushing cap down; CO2 can overcome you; 
• Rack and Return:  drain the juice and leave the cap; pump juice back over.  very extractive; used only a couple times during fementaiton
• Rotary - rotating horizontal tanks keeps thjuice constantly moving and in contact with skins
• Post Fermentation Maceration - Tannin extraction occurs quicker near the end of fermentation when temps are high.  Extended skin contact results in higher tannin and better ageability.  

• Typical in Beaujolais Nouveau
• Entire bunches with stems placed in vats of CO2.  
• Lack of O2 forces grapes to convert glucose into alcohol CO2 and energy.  No yeast
• Grapes ultimately burst and are pressed
• yeast completes the fermentation.  
• Extracts color but not tannin;soft frutiy

Rose wine making

4 ways

• Direct Pressing - black grapes crushed and pressed without using extraction means.  results in a very delicately coloured wine
• Drawing off -Once fermentation of red wine is underway juice is drawn off after 6 - 48 hours.  Fermentation continues at a lower temp.
• Bleeding (saignee) - Same as drawing off but only a portion of juice drawn.  Main purpose is to concentrate the red wine.  rose is a by prod.  typically not that good.
• Blending - Red wine added to white.  Not permitted in the EU.  

White Wine Production

Options

• Skin Contact for flavorfull varieties like Muscat, Riesling, and Albarino - cool temps, few hours only
• Clarity of the juice - filter prior to fermentation for fresh varieties - leave for complexity for others like chardonnay
• Vessel & temp - usually inert, but wood for chardonnays, 
• 12 & 22C 
• few weeks up to a few mo's if at cold temps

Sweet wine making

3 Ways

• Interrupting Fermentation - Fortification (adding of grape spirit) kills the yeast; adding SO2, or chilling the must and filtering yeast
• Adding a Sweetinging Component - Unfermented grape juice (sussreserve) when ready to bottle,  Rectified Concentrated Grape Must (RCGM) used to add sweetness to new world brands.  
• Concentrating Grape Sugars 
• Noble Rot - botrytis - honey dried fruit
• Drying on the vine - passerillage.  dry and warm conditions
• Drying grapes after picking - used for PX sherry and passito; raisiny
• Freezing grapes on the vine - Eiswein

• Surface Filtration:  Very fine sieve with selectable pore sizes, can be so small as to remove yeast and bacteria.  Only used after depth filtration
• Depth filtration:  permeable material trapping solid particles; 

• Cold Bottling - wine passed through a surface filter and into sterilized bottles.  
• Hot bottling - pasteurizing the wine.  only for inexpensive wines since it heats the wine.
• Oxygen stability - keeping away from O2 perhpas by adding SO2.  bottles flushed with CO2 or N

• Protected Designation of Origin - the name of a region or specific place:
• Quality and characteristics are due to a particular geographical environment and its inherent natural and human factors
• grapes are 100% from this region
• produced in the region
• vitis vinifera

• Protected Geographical Indication - Region or place.  
• Specific quality, reputation attributed to that region
• 85% of grapes from this region
• prouced in the region
• vitis vinifera or or a cross of vitis vinifera and another vitis species

• 85% of grapes from the vintage
• 85% of grapes from that variety
• 2 or more grapes shown must be 100% of vintage

Bordeaux Climate

• Climate type
• Impact

• Moderate maritime 
• Gulf stream warms extending the growing season and making spring frosts unlikely
• High levels of humidity and rainfall can disrupt flowering and fruit set; promote rot, and dillute grapes at harvest
• Vintage variation is high

Bordeaux Grape Varieties

• Blend or Varietal and why
• 7 varieties

• Cabernet Sauvignon 
• Cabernet Franc
• Merlot
• Petit Verdot
• Semillion
• Sauvignon Blanc
• Muscadelle

Bordeaux Cabernet Sauvignon

• Ripening
• Viticulture
• Wine making
• Flavour profile
• Ageability
• Unripe profile
• Appelations

• Northern limit of ripening ability
• Dominates in Haut Medoc; also in Bas Medoc and Graves
• Stone / Gravel soil reflects heat helping reliably ripen
• Tannic wines with affinity for oak
• blackcurrant
• Always blended with Merlot
• Can age for decades
• When unripe - tannins are high and it's herbacious

Bordeaux Cabernet Franc

• flavour profile
• Unripe profile
• Wine making
• Soil
• Appelations

• Saint Emillion and a bit in Medoc and Graves
• Less body, tannin, and finesse than Cab Sauv
• Herbacious and stalky when unripe
• Usually blended
• Well drained warm soil

Bordeaux Merlot

• Flabour provile
• blending strategy
• ageability
• Appelations

• Most widely planted in bordeaux
• Full bodied moderately tannic wines
• Matures earlier than cab sauv
• Softness, richnss and body
• blended with cabs for fruit, color, and tannin.  on it's own lacks character.  softness makes it suited to inexpensive appealing wines
• Saint Emilion & Pomerol

Bordeaux Petit Verdot

• Viticulture
• flaobour profile
• blending

• Ripens only in very hot years
• Deep coloured tannic wine that ages slowly
• Minor role in blendingproviding tannin, color, and spice

Bordeaux Semillion

• Winemaking
• Viticulture
• flavour
• ageability

• Most widely planted white
• Thin skin, affinity for noble rot
• usually used in sweet wines
• golden colour, body
• affinity for oak, ages well

Bordeaux Sauvignon Blanc

• Flavour profile
• Wine making

• Herbacios, Grassy, Elderflower
• Increasingly for single variety dry whites
• Also in great sweet wines as an acidity boost for flabby semillion

Bordeaux Muscadelle

• Flavor
• Role 

• Grapey floral flavour
• Supporting role in sweet and dry whites

Generic Bordeaux Appelations

4 

• Bordeaux AC - Red or Whe
• Bordeaux Superiore AC - Red
• Bordeaaux Rose or Bordeaux Claret - Rose

Medoc

• Where
• Soil
• Grapes
• Quality

• Bordeaux Left Bank
• To the north of the city of Bordeaux b/n the Gironde and sea
• Clay soil; with some gravel
• Cabernet Sauvignon & Merlot
• Mid priced wines

Haut Medoc

• Where
• Grape
• Flavour
• Ageability
• Communes within

• Bordeaux Left Bank - north of Bordeaux city
• Cab Sauv dominates
• Structured, high tannin and acid; blackberry, oak, cigar, cedar
• Age for decades
• All except 1 of the 1855 classification are here
• Communes within HM
• Saint Estephe
• Paulliac
• Saint Julien
• Margaux

Pessac Leognan

• Where
• Soil
• Grape
• Ageability & Flavour

• Bordeaux Left Bank just south of Bordeaux city
• Gravelly soil
• Red:  Cabernet Sauvignon, Merlot, Cab Franc
• White:  Semillon, Sauvignon Blanc
• lighter in body and more fragrant than Haut Medoc
• Mature quicker than HM, but still not quickly

Graves

• Where
• Flavour
• Grape 

• Bordeaux Left Bank - extending south of Pessac Leognan and Bordeaux city
• Less concentrated and complex than the best Boreaux
• Reds:  Higher proportion of Merlot with Cab Sauv
• Whites:  Semillon Sauvignon Blanc

Saint Emilion

• Where
• Grape
• Soil

• Bordeaux Right Bank
• Merlot and some Cab Franc
• Gravel & Limestone on the plateau
• Clay &Limston on the escarpment

Saint Emilion Grand Cru AC

• Where
• Grape
• flavour
• vinification

• Bordeaux Right Bank in Saint Emilion
• Merlot and some cab franc
• aged in french oak
• Moderate to high tannins
• soft and rich mouthfeel
• Red berry and plum
• Tobacco and cedar as age

Pomerol

• Where
• Grape
• Flavour
• Best known producers (2)
• Price

• Bordeaux Right Bank
• Merlot & Cab Franc
• Rich, spicy, blackberry
• Petrus & Le Pin
• Very Expensive

Saint Emilion Sattelites

3 Towns / 7 Sattelites

• Saint - Emilion
• Lusac
• Montagne
• Puissegin
• Saint-Georges
• Pomerol
• Lalande de Pomerol
• Libourne
• Fronsac
• Canon-Fronsac

Cotes de Bordeaux 

• Grape
• Price
• 4 regions

• Merlot and Cab Franc easy drinking
• Blaye
• Cadillac
• Castillon
• Francs
• Best are good value

• Bordeaux b/n the two rivers
• Semillon & Sauvignon Blanc

Sauternes

• Where
• Viticulture and Vinification
• Grapes
• Cost
• Flavour

• Bordeaux sweet wine in the south of the left bank
• Noble Rot and Passerilage
• Semillon (Noble rot) and Sauvignon Blanc (acidity & fruit), muscadelle (perfume)
• Harvest over several weeks to get grapes at right time
• Yields low and production costs high leading to high priced wines
• High alcohol, luciousl sweet, balanced with high acidity, 
• Orange marmalade, apricot, honey, vanilla

Bordeaux Classification

• Origins & how it works
• Top Red
• Top White

• 1855 Paris Exhibition - Medoc & Sauternes - chateaux not vineyards
• Top 5:  Lafite, Latour, Margaux, Haut-Brion (Graves). Mouton Rothschild joined in 1973
• Top White: d'Yquem

• Saint-Emilion Grand Cru AC
• Saint Emilion Grand Cru Classe
• Saint Emilion Premier Grand Cru Classe
• Premier Grand Cru Classe A (Cheval Blanc)
• Premier Grand Cru Classe B (everyone else)

• Le Place de Bordeaux
• Sell to merchants / negotiants arranged by brokers / courtiers
• En Primeur

• Bergerac AC - red and white Bordeaux varieties
• Monbazillac - botrytised sweet wines
• Montravel - dry whites
• Cotes de Duras and Cotes du Marmandais - lighter Bordeaux styles
• Buzet - predom red

South West France

• 4 Regions and location
• Main Grape and profile 

• Cahors - Southeast of Bordeaux
• 'black wines'; very tannic; long lasting, intense, dark berry fruit, cedar and earth
• Malbec (Auxerrois in local lang) must be 70% of any blend.  Merlot, Tannat
• Cotes de Gascogne - Southeast of Bordeaux
• Aromatic, crisp, light white made from Armagnac varieties (Ugni Blanc).  green apple
• Madiran - South near Pyrenees
• Red varieties - Tannat; concentrated black fruit, high soft tannin, 
• Juracon
• foothills of pyrenees; sweet from petit manseng (passerillage)

Burgundy

• Climate
• Hazards
• Soil and grape varieities (4)

• Northern Continental; severe winters; hotummers; low rainfall; 
• Hazards: spring frosts (chablis); summer rains producing grey rot; summer hailstorms; rain at harvest
• Calcerious clay soils (Chardonnay); Limey marl (Pinot Noir)
• Alligote, Gamay

Burgundy Pinot Noir

• Performance and variations
• Flavour
• importance

• Does exceptionally well in Burgundy
• Very old and Mutates easily producing lots of clones which may explain the difference b/n sites in Burgundy
• Red Fruit (cherry, raspberry, strawberry); vegetal and savory gamey notes in age
• Medium to high acidity and tannin, full bodied
• Over 1/3 of all plantings in Burgundy

Burgundy Chardonnay

• Different flavours by region
• importance 

• Varied style and character
• lean, steely, high acid Chablis
• complex and espressive Cote d'Or
• full bodied Macon
• 1/2 of all plantings

• Bourgogne Alligote & sparkling wines
• 2 dimensional flavor, thin high acid
• 5 % of plantings

Burgundy Gamay

• Profile
• Wines
• Importance

• Easy to grow, high yield, early maturig
• Bourgogne Ordinaire; Bourgogne Passetoutgrains AC, red wines of Maconnais
• 1/10 of Burgundy

Burgundy Regional AC's 

• Total Production
• Names and grapes

• Regional Appelations - 1/2 of all prod / have Bourgogne in title
• Bourgogne Rouge - Pinot Noir
• Bourgogne Blanc - Chardonnay
• Restricted Regional Appelations
• Bourgogne Haut Cotes de Nuit
• Bourgogne Haut Cotes de Baune
• Bourgogne Cote Chaonnais

Burgundy Commune ACs

• Total production
• What they are; examples
• Labelling

• 1/3 of all production
• Village wines: Chablis, Gevrey-Chambertin
• Usually just the name of the commune on label
• vineyard name can appear if comes from one vineyard (not cru status) but must be smaller print

Burgundy Hierarchy

• 5 levels

• Regional AC's 
• Restricted Regional ACs
• Communal or Village Wine
• Single Vineyard AC's:  Premier Cru
• Single Vineyard AC's:  Grand Cru 

Burgundy Cru Status

• How system works
• Different levels, production, labeling 

• Cru status attached to a vineyard not a winery
• Each Premier Cru and Grand Cru have their own AC
• Premier Cru
• 600 or 1/10 of production
• Must be stated on label
• Can blend different premier cru vineyards together
• Grand Cru
• 33 on Cote d'Or ~1% of production
• Vineyard name stands alone on the label
• Grand Cru also on label

Yonne Region

• Where
• Soil & climate
• AC's

• Northern Burgudy centered around the commune of Chablis
• Valley of the River Serein; best sites are limestone, with a layer of kimmerdigian clay (marine fossils)
• Frost is a major hazard
• Chablis AC & Petit Chablis AC

Chablis

• Where
• Climate and soil
• flavour profile
• Crus:  #, flavour, notables

• Commune AC in the Yonne region; Northern Burgundy
• Limestone & Kimeridgian (marine fossils); frost hazards
• Austere, mean green plumb flavors; high acidity
• 40 Premier Cru; 
• Montee de Tonnerre, Vaillons, Fourchaume
• Riper fruit (lemon, citrus) more body, softer creamier texture; smoky minerality, 
• 7 Grand Cru
• Les Clos, Vaudesir, Valmir, Les Preuses, Bougros, Blanchot, Grenouilles
• some oak but well integrated, needs bottle age, smoky, 

Cote d'Or

• Where
• Positioning
• Soil
• Northern & Southern halves

• Heartland of Burgundy
• Sopes facing east / south east max benefit of rising sunand protection of Morvan hills
• Limestone and marl (earthy calcium rich clay)
• Northern - Cote de Nuits:  full bodies, long lived reds
• Southern - Cote de Beaune:  lighter red wines; finest dry white wines in the world

Cotes de Nuits

• Where located
• Soil & Grape
• Key Villages (4) and Grand Crus (6 in total)

• Guyot canopies vandalized by very rigorous nematodes see graves

• Village wines (2) grapes and location

• Northern half of the Cote d'Or in Burgundy
• Marl soil, Pinto Noir for all Grand Crus
• Key Villages and famous Grand Crus:
• Gevrey Chambertin (chambertin, chambertin cote de Beze); Vougeot (Clos de Vougeot); Vosnee Romanee (Romanee Conti, La Tache, La Romanee), Nuit Saint Georges
• Cote de Nuits Villages:  red or white from vineyards on the cote
• Bourgogne Haut Cotes de Nuit:  Red and white from hills behind cote
• 
  

Cote de Beaune

• Where
• Soil and grapes
• Kev Villages (7) and Grand Crus (4 in total)
• Mnemonic:  All Chardonnays Beleive Pinot Vines Mistake Putrid Mutations for Classic Modifications
• Vinification techniques
• regional AC's and grapes

• Southern part of the Cote d'Or in Burgundy
• Clay soil:  Chardonnay for most Grand Crus, except Corton (pinot noir)
• Red & White (except Volany red only)
• Key Villages (Grand Crus)
• Aloxe Corton (Corton, Corton Charlemagne); Beaun, Pommard, Volnay, Meursault, Puligny-Montrachet (Le Montrachet), Chassagne Montrachet (Le Montrachet).  
• Fermentation in new French oak - tannin, body, and toast; lees stirring adds viscosity and flavour.  Can take decades
• Cote de Beaune Village - Red only 
• Bourgogne Hautes Cotes de Beaune:  red and white hills outside the cote

Cote Chalonaise

• Where located
• Soil and grapes
• Quality
• AC's (5)

• Saone et Loire REgion in South of Cote d'Or in Burgundy
• Limestone and Marl, Chardonnay and Pinot Noir
• Mature quicker and lighter than Cote d'Or hence cheaper
• Bourgogne Cote Chalonnaise - all wines on the cote PN red, CH white
• Rully - More white than red; sparkling
• Mercurey - Red wines with highest reputation
• Montagny - only white
• Givry - red and white

Maconnais

• Location
• Soil and grapes
• AC's (4); grapes, profile

• Sout of Cote Challonaise in Burgundy
• Chardonnay, limestone soils
• Macon - anywhere within the region, Chardonnay for white; Gamay or Pinot Noir for red
• Macon Superieur - higher ripeness
• fresh apple, citrus, crisp acidity, med to full body; some creaminess
• Macon Villages or Macon + village name - 43 villages; excellent value for money; 
• Pouilly Fuisse - richest of all burgundy's; ripe and full bodies, peach, melon, savoury nutty flavours of new oak

Beaujolais Gamay

• Wine profile
• Fermantation technique and additional flavors
• Soil
• Trellasing

• Predominant grape of Beaujolais region
• Fragrant wines - raspberry, cherry, light tannin
• Granite soils
• Rot resistant
• Trained en goblet and spur pruned
• Carbonic maceration adds kirsch, bananas, bubble gum

Beaujolais 

• Where
• Grapes
• Wine profile

• Region lying to the SE of Burgundy
• 99% Red wine Gamay / 1% Chardonnay
• Generally simple fruity wines consumed young

Beaujolais Appelations

• 3 types and their production
• 10 Crus

• Beaujolais AC - South East of the Region / Limestone
• Beaujolais Nouveau - 1/2 of total BJ production, early drinking released in Nov
• Beaujolais Villages - North west / Granite
• 39 villages; 1/4 of the production
• Beaujolais Crus - 10
• Saint-Amour, Julienne, Chenas, Moulin a Vent, Chiroubles, Fleurie, Morgon, Renie, Cote de Brouilly, Brouilly
• Vinified in the traditional manner

Alsace

• Where
• coop vs domaine

• Between FR and DE
• B/n Vosges Moutains and Rhine River
• 80% cooperative, 20% domaine

Alsace 

• Climate
• Aspect
• Soil

• Cool continental climate 
• Vosges shelter the region producing long dry Autums and hot summers.  
• Slopes as steep as 40 deg facing east / SE
• Slopes - granite, limeston, sandstone, clay, loam, volcanic
• Plain - alluvial

Alsace Viticulture & Vinification

• Vinification techniques for slopes and plains
• General vinification mindset
• Permitted Grape Varieties (7)
• Wine making philosophy

• Slopes
• trained low to benefit from radiated heat
• hand harvesting
• Plains
• trained high to minimize frost
• Organic and Biodynamic widely practiced; low disease pressure
• Permitted Grape Varietites - Riesling, Gewurtz, Pinot Gris, Muscat, Pinot Blanc, Sylvaner, Pinot Noir
• Minimum intervention in wine making; terroir, fruit flavors (no malo)

Alsace Appelations

• 2 ACs
• Wine type, Grapes, 
• Size

• Alsace AC - 70% of production, mostly white, varietally labeled (100% of grapes)
• Alsace Grand Cru - 51 vineyards
• stricter production guidelines
• Noble grapes only (Riesling, Muscat, Gewurtz, Pinot gris)

Alsace Categorizations

• 2 classifications
• Requirements (grape type, alcohol)
• Harvesting
• Wine profile

• Vendage Tardive (VT) - Late harvest
• 4 Noble varieties (Riesling, Gewurtz, Muscat, Pinot Gris)
• Sugar ripeness cabable of 14% alc for Riesling and Muscat and 15.3% for Pinot Gris and Gewurtz
• Passerilage and some botrytis 
• Dry to medium sweet
• Selection de Grans Nobles (SGN) - Selection of grapes with noble rot
• 4 Noble varieties (Riesling, Muscat, Gewurtz, Pinot gris)
• Sugar ripeness capable of 16.4% for R and M and 18.2% for G and P
• Sweet not produced every year

Alsace Riesling

• How widely planted
• Wine profile
• Alsace categorization

• Most widely planted of noble varieties at 20%
• Full bodied, dry with medium (+) alcohol, high acidity, flinty minerality
• Very best SNG wines

Alsace Gewurtztraminer

• Wine profile
• Alsace Categorization

• Aromatic spice, sychees, roses, sweet baking spice
• Full bodied, rich oily, med to low acidity, high alcohol
• Very best VT wines

Alsace Pinot Gris

• Flavor profile
• Characterization

• Rich full bodied and high in alcohol 
• Fresh and dried fruit flavors, smokey honey
• VT and SGN

Alsace Muscat

• How widely planted
• Viticultural tendancies
• Which versions of Muscat planted
• Flavor

• Increasingly rare - less than 3%
• Prone to coulure and rot
• best from Muscat Blanc a petits grains.
• Muscat Ottonel is more widely planted
• Grapey

Alsace Pinot Blanc and Auxerrois

• How widely planted
• wine style and flavor

• Generally blended together
• Just over 20% of plantings
• Sparkling wines
• lack weight and aromatic complexity of noble grapes

Alsace Sylvaner

• How widely planted
• Flavor

• 9% of plantings
• Delicately peumed, best when young

Alsace Pinot Noir

• how widely planted
• flavor

• 10% of plantings
• satisfies red wine needs
• light and fruity

Loire

• Where
• Broad regions
• Main Grape Varieties (4)

• Region in the west of France along the Loire
• 4 regions
• Centre
• Tourraine
• Anjou Saumur
• Nantais
• Grape varieties
• Chenin Blanc
• Melon Blanc
• Sauvignon Blanc
• Cab Franc

Loire Chenin Blanc

• Where grown
• Wine styles
• Viticulture (soil & ripening)
• Ageability 
• Flavor profile

• Touraine & Anjou-Saumur
• Many varieties of wine
• Barely ripe (10% - 11%alc) sparkling
• Dry, medium, sweet use increasingly ripe grapes
• Passerilage and Noble rot
• Within one bunch grapes of differing ripeness so harvest in tries passing through several times
• Limestone soil
• Ages well becoming richer, rounder and honeyed, sweetness becomes so integrated almost not noticed
• Fresh apple, exotic fruit, smoky mineral notes

Loire Melon Blanc

• Other names
• Flavors
• Viticulture

• Muscadet or Melon de Bourgogne
• Neutral; green apple, grassy
• Versatile and food friendly
• Early ripening and frost resistant

Loire Sauvignon Blanc

• Flavor profile
• Vinification

• Vinified to avoid excessive herbaceous or fruity character
• More restrained than NZ

Loire Cabernet Franc

• Viticulture
• Flavor profile

• Flowers and ripens early so well suited to Loire
• Fragrant, Juicy, light tannins and high acidity
• Also used for rose wine

Loire Centre

• Where
• Size
• Climate
• ACs (3)

• Eastern end of the Loire region
• Smallest of the four sub regions
• Geographically and climactically similar to Bourgogne
• Continental, sever winters and hot summers, summer hail is an issue
• Sancerre, Pouilly-Fume, Menetou-Salon

Sancerre

• Where
• Grapes 
• Wine styles
• Highest reputations

• Centre region of the Loire west side of the river
• Finest white wines of the Loire
• Chalky well drained stony soil similar to Chablis and rich in marine fossils
• Sauvignon Blanc, high in acidity. typically not ageable
• Chavignol, Les Monts Damnes are high reputations with gun smokeand ageability
• 20% red wine or rose from pinot noir; lite

Pouilly-Fume

• Where
• Soil
• Grapes and style

• Centre region of the Loire  - east side of the river
• chalky, well drained stony soil rich in marine life and flintier than Sancerre
• Sauvignong blancs high in acidity
• Gentler slopes
• No Red wines

Menetou-Salon

• Where
• Soil
• Grapes
• Price

• Centre region of the Loire to the west of Sancerre
• Soils are hard and calcerous with some outcrops of Kimmeridgian clay like Chablis
• Sauvignong Blanc and Pinot Noir
• Moderately priced alternatives to Sancerre and Pouilly-Fume

Tourraine

• Where
• Climate
• Main regions and ACs
• Soil and grapes

• Region of the Loire in b/n Centre and Anjour-Saumur
• Climate is a cross of continental and maritime, early warm springs, gentler summers
• 2 regions
• West - red wines of Chinon & Bourgueil
• East - white wines of Vouvray
• Tourraine AC flows across
• flint, sand, limestone
• Cab franc, Gamay, Malbec
• Sauvignon blanc

Vouvray

• Where
• Grapes
• Wine styles
• Soil

• Middle of the Tourraine region of the Loire 
• Always white and Chenin Blanc
• Range of styles
• Still, petillant (semi sparkling), sparkling, dry sweet
• Chalky calcium rich porous soils with good drainage and deep roots

Chinon

• Where
• Grape
• Styles of wine (3)

• Western edge of the Tourraine region in the Loire valley (south of Bourgueil)
• Almost all red - Cabernet franc
• 3 styles of wine
• Lightest - sandy soils in the valley of the River Vienne
• Better - plateau to the north with clay and gravel
• Finest - hillside slopes, limestone soil; made for keeping

Bourgueil and Saint Nicholas de Bourgueil

• Where
• Soil
• Grape

• Western edge of the Tourraine region in the Loire valley (north of Chinon)
• South facing limestone slopes, deep sand terrace
• Cabernet franc

Anjou-Saumur

• Where
• Climate
• Wine types
• Important AC's (8)

• Center of the Loire in b/n Nantes and Tourraine
• Maritime climate - warm damp winter, early spring, long hot growing season
• Red, White, and Rose
• Important AC's
• Saumur
• Saumur Champigny
• Anjou
• Cabernet d'Anjou
• Rose d'Anjour
• Rose de Loire
• Coteaux du Layon
• Savenierres

Saumur

• Where
• Grapes
• Wine styles

• Eastern side of the Anjou-Saumur region in the Loire valley
• Chenin Blanc (best sweet) & Cabernet Franc (rich, supple, fresh fruity)- also known for sparkling wine
• Saumur-Champigny AC - best Cab Franc

Anjou

• Where
• Wine types
• Grapes (4)

• Located in the center of the Anjou-Saumur region of the Loire valley 
• Red, white, and rose wines
• Chenin Blanc and Cab franc
• Rose - Grolleau, Cab franc, Gamay

Anjou Rose's

• AC's, quality, sweetness, grapes

• Cabernet d'Anjou - highest quality, medium sweet, Cab franc and Cab Sauv
• Rose d'Anjou - less sweet; Grolleau, Cab franc, and others
• Rose de Loire - Always dr, 30% cabernet grapes

Coteaux du Layon

• Where
• Grape and style
• Best sites

• Located in the center of the Anjou-Saumur region of the Loire valley
• Chenin Blanc Botrytis sweet wines
• Quarts de Chaume and Bonnezeaux are the best

Savennieres

• Where
• Grape and wine style
• Flavor and ageability

• Northwest section of the Anjou-Saumur region of the Loire valley
• Late harvested Chenin Blanc (non botrytis)
• Full bodied dry wines, austere in youth
• honey, smoke, mineral as they age

The Nantais

• Where
• Climate
• Main ACs (2)

• Western region of the Loire Valley
• Maritime climate - short winters, rainfall spread throughout the year, summers are warm
• Main AC's
• Muscadet
• Muscadet Sevre et Maine

Muscadet

• Where
• Soil
• Grape and wine style
• Important AC
• Important type

• Located in the Nantais region of the Loire valley
• Soil - schist and gneiss  (metamorphic rocks), granite, sand - loose with good heat retention and drainage
• Melon Blanc - Wines are dry and austere
• Chaptilizaiton used but max strength is 12%
• Drink young with seafood
• Muscadet Sevre et Main is a renowned region
• Muscadet sur lie - increasigly important
• Bottled after a winter on its lees
• more body and yeasty
• fresh and delicate

Northern Rhone

• Where
• Price
• Topography
• Climate
• Soil
• Grapes
• Regions

• Rhone river from Vienne to Valence
• 5% of Rhone wine production
• Very high prices
• Topography - extremely steep w/ south facing aspect, the slopes protect from northern winds, winds circulate air to prevent rot, 
• Soil - granite
• Climate - Continental with warm sumers
• Grape - Syrah & Viognier, Marsanne, Roussane
• Regions - Cote Rotie, Condrieu, Chateau Grillet, Saint-Joseph, Hermitage, Cornas, Crozes Hermitage

Northern Rhone Syrah

• Prevelance
• Viticultur needs
• Flavor profile
• Wine making methods

• Only black variety permitted in No Rhone
• Very northern limit of ripening
• Needs steep south facing slopes
• Deep color, high tannin, black fruit, black pepper, floral
• Gamey flavors as they mature
• New oak usage has divided growers
• Co-fermentation with Viognier in Cote Rotie stabilizies color and tannin and adds aromatics and viscosity
• Carbonic maceration used in cheaper wines, less tannic early drinking

Northern Rhone Viognier

• Flavor profile
• Price
• Viticulture
• Vinification consideration

• Apricot, spice, floral; rich mouthfeel, low acidity, high alcohol
• Very expensive
• Low and irregular yields, need careful hdling so as not to become oily
• New oak needs to be handled carefully
• small number off dry

Northern Rhone Marsanne & Roussanne

• Character and growing of each
• Ageability

• Other white varieties, typically blended together
• Marsanne - rich and weight, easier to grow
• Rousanne - Acidity and perfumed fruit, susceptible to rot
• Age well, honey

Cote Rotie

• Where
• Viticulture
• Grape
• Flavor profile
• Price

• Northern tip of the Northern Rhone 
• Very narrow and steep terraces in small valleys offering wind protection
• Only Syrah produced but up to 20% viognier can be added - though it's rarely that high
• Elegant, deeply colored, full bodied, spicy, aromatic flolral freshness
• Very expensive

Condrieu

• Where
• Grape and wine
• Viticulture
• Price
• Single enclave

• Located in the Northern end of the Northern Rhone (right below Cote Rotie)
• Only Viognier 
• Best are on steep, well exposed vineyeards
• Very expensive
• Chateau Grillet is a single property within Condrieu

Saint-Joseph

• Where
• Grapes
• Vinification and style
• Price

• Long stretch of the Northern Rhone along the western banks
• Mainly red Syrah and some Roussane and Marsanne
• Some good wines, but lots of light bodied wines made using carbonic maceration
• Medium priced

Hermitage 

• Where
• Grapes
• Style
• Ageability

• Located in the southern part of the Northern Rhone on the east side of the Rhone river
• 80% Syrah /20% Marsanne Roussanne
• Full bodied very high quality
• Steep slopes
• REds May last for 50 years or more / Whites are also ageable

Crozes-Hermitage

• Where
• Quality
• Grape
• Price

• Southern part of the Northern Rhone on the east side of the river
• Largest volume producer
• Best on slopes, most on plains (some carbonic)
• Syrah (w/ 15% Mars or Rouss) and some white wines 
• Quality, style, and price vary significantly
• Medium price / good value

Cornas

• Where
• Grape
• Flavor
• Viticulture
• Price

• Very southern tip of the Northern Rhone
• 100% Syrah
• Warmer and well exposed sun baked slopes
• Deep color, full bodied
• High price but under valued

Southern Rhone

• Where
• % of total Rhone
• Wine Hierarchy

• Along the Rhone from Montelimar to Avignon
• 95% of Rhone production
• Wine Hierarchy
• Cotes du Rhone
• Cotes du Rhone Villages (18 of which can add village name)
• 8 Crus with their own AC

Southern Rhone 

• Topography
• Climate
• Hazards

• Flatter terain than No Rhone
• Best have stony soils that absorb the suns heat and reflect it back at night
• Mediterranean, mild winters, hot dry summers
• Mistral winds can cause damage
• Grenache bush trained low to protect
• Syrah needs Guyot pruning and VSP training

Southern Rhone Grape Varietites

• 4 Red
• 3 White

• Red
• Grenache
• Syrah
• Mourvedre
• Cinsault
• White
• Clairette
• Grenache Blanc
• Bourboulenc

Southern Rhone Grenach

• Importance
• Viticulture
• Flavor profile

• Most widely planted variety
• Tolerates drought and wind and needs heat to ripen
• Spiced red ruit flavors; too hot is baked and jammy
• Can have very high alcohol

Southern Rhone Syrah & Mourvedre

• Importance
• Flavor and viticulture

• Supporting role to Grenache
• Syrah
• colour and tannin
• struggles in heat
• Mourvedre
• Needs the hottest areas
• colour and tannin. gamey savory aromas

Southern Rhone Cinsault

• Role
• Flavor

• Supporting role in blends and Roses
• Fruit flavors

Southern Rhone White Varieties

• 3 So Rh varieties
• 3 Rhone varieties

• Clairette
• Grenache Blanc
• Bourboulenc
• Viognier, Marsanne, Roussanne

Southern Rhone Wine Making

• Thins to manage (2)

• Range of varieties
• Management of tannin in Sah and Carignan
• Management of alcohol

Southern Rhone AC's

• 9

• Cotes du Rhone
• Cotes du Rhone Villages
• Chateauneuf-du-Pape
• Tavel
• Lirac
• Gigondas
• Vacqueyras
• Beaumes de Venise
• Vinsobres

Cotes du Rhone AC

• Importance
• Grape varieties
• Flavor profile
• Villages designation requirements and example

• More than50% of total Rhone production
• Mostly red - variety of grapes
• Medium bodied, fruity, simple
• Cotes du Rhone Village
• More stringent requirements
• Higher % must be Grenache, Syrah, Mourvedre
• 18 can add name of village (Cotes du Rhone Villages Cairanne)

Chateauneuf-du-Pape

• Where
• Importance
• Grapes
• Flavor

• Located on the east bank of the Rhone river in the Southern Rhone
• Largest of all Crus; and first AC in France
• Grenache dominates with 12 other grapes permitted
• Full bodied, richly textured, spiced fruit, high alcohol
• Small quantity of white from Clairette, Roussa, Bourboulenc, and Grenache Blanc.  

Tavel & Lirac

• Where
• Wines

• Only Crus on the west bank of the Rhone in the Southern Rhone
• Famous for Rose made from Grenache and Cinsault
• Tavel - only Rose
• Lirac - Red and White too

Southern France

• Where
• Importance 
• Quality
• 3 Areas

• Along the Mediterranean Coast from Italy to Spanish border
• Provence, Langedoc, Roussilan
• Largest vineyard area in FR
• Undergoing great move towards good quality wine
• But still lot of crap

Southern France

• Climate & Hazard

• Warm Mediterranean climate, long sunshine hours, mild winters, low rainfall
• Strong winds; cool from North, Mistral from the Rhone, warm moist from south

Southern France Black Grapes

• Importance of black varieties
• Top 3 in order of imp
• Others (4)

• Over 75% of planting
• Grenache - most widely planted; thrives on heat
• Syrah - needs more moderate temp
• Carignan - high tannin & acidity and color
• Smaller plantings of Merlot, Cab Sauv, Cinsault, Mourvedre

Southern France White Varieties

• Most widely planted
• Two notable others
• 5 others

• Chardonnay & Sauvignon Blanc and Viognier
• Muscat is most widely planted native and used in Vins doux Naturels
• Grenache Blanc (soft peachy)
• Mauzac, Picpoul, Macabeu, Rolle, Clairette

Languedoc-Roussillon

• Where
• Grapes - 5 Red, 4 White
• AC's (9)
• Villages (2)

• Region in the Southeast of France on the coast of the Mediterannean from Spain to Marseilles
• Major Grapes
• Carignan, Cinsault, Grenache, Syrah, Mourvedre
• Grenache Blanc, Clairette, Marsanne, Rousanne
• Languedoc, Rousillon, Minervois, Minervoic la Liviniere, Cotes du Rousillon, Cotes du Roussilon Villages, Fitou, Corbieres, Coeaux de Languedoc
• Best Villages - La Clape, Pic Saint Loup

Languedoc

• Where
• Grapes
• AC's (2)
• Hierarchy (2)
• Best Villages (2)

• Within the Northern part of the Languedoc-Roussilon 
• Grapes
• Carignan, Cinsault, Grenache, Syrah, Mourvedre
• Grenache Blanc, Clairette, Marsanne, Roussane
• Languedoc AC, Coteaux du Languedoc AC
• Grands Vins du Languedoc & Grands Crus du Languedoc
• Pic St. Loup and La Clape - Village that can add it's name to Languedoc AC

Cotes du Roussillon AC

• Where
• Climate / Terrain
• Best AC
• Grapes

• In the Southern part of the Languedoc-Roussillon region
• Rugges and Mountainous
• Long sunlight, low rainfall, strong winds, concentrated wines
• Grapes
• Grenache, Syrah, Mourvedre, Carignan, others
• Grenache Blanc, Macabeu, Marsanne, Rousanne, others
• Cotes du Roussillon Villages AC
• Red Only 

Fitou AC

• Where
• 2 Regions, climate & style

• Located just norht of the Cotes du Roussillon Villages in the Languedoc Roussillon area of Southeast France
• Western coastal strip produces full bodies wines
• Cooler inland area at higher altitude produces lighter wines
• Red wines only - Grenache, Syrah, Carignan, Mourvedre

Corbieres AC

• Where
• Grapes - 4 red 4 white 

• North of Cotes du Roussillon Villages and South of Minervois in the Languedoc Roussillon 
• Grapes
• Grenache, Syrah, Mourvedre, Carignan
• Grenach Blanc, Macabeu, Marsanne, Roussanne

• Located North of Corbieres in the Languedoc Roussilon.  
• Grapes
• Grenache, Syrah, Mourvedre, Carignan
• Grenache Blanc, Macabeu, Marsanne, Roussane

Provence

• Where
• Terrain
• Grapes Red (6) White (1)
• AC's and Wines

• Located in the Southeast corner of France on the Mediterannean coast
• Hills provide protection from the Mistral
• Grapes
• Cinsault, Grenache, Syrh, Mouredre, Cab Sauv, Tibouren
• Rolle Clairette
• Cotes de Provence AC
• Roses = 80% of production
• Bandol AC
• Reds - Mourvedre, dark full bodied wines requiring aging; bramble, meat, liquorice, spice.  

German Geographic Delineations

• 4, description and labeling requirements

• Anbaugebeit - Regions for PDO wines.  13 of these.  Must appear on the label
• Bereich - District within and Anbaugebeit.  Extensive geographic region.  Often named after the famous village in their midst.  The word Bereich and its name will be on the label
• Einzellage - Individual vineyard - named vineyard will be on the lable
• Grosslage - Group of vineyards sometimes very large.  Named Grosslage will be on the label but does not have to distinguish that it is a grosslage

German PDO Wines

• German for PDO
• 2 levels of PDO
• 4 levels of the better PDO

• geschutzte Ursprungsbezeichnung (g.U)
• Qualitatswine bestimmter Anbaugebeite (QbA) - Grapes grown exclusively w/in one of the 13 Anbaugebeite.  
• May undergo must enrichment though requirements are lower than for pradikatswine
• Pradikatswine - Quality wine.  Grapes from a single bereich.  No must enrichment but can have post fermnentation sussreserve
• Kabinett
• Spatlese
• Auslese
• Beerenauslese
• Eiswein 
• Trockenbeerenauslese

Kabinett

• What it is
• Flavor
• Alcohol

• German Pradikatswine classification
• Most delicate
• Light bodied, high acidity, green apple, citrus, residual sweetness.  
• Sweeter styles 8% - 9% alcohol / Dryer - 12%

Spatlese

• What it is
• Flavor profile
• Alcohol

• A German Pradikatswine classification
• Late Harvest Wine
• More concentrated flavors and body than Kabinett with riper fruit flavor; stone fruit.
• Dry or sweeter than Kabinett with higher alcohol 

Auslese

• What it is
• How harvested
• Flavor profile

• German Pradikatswine Distinction
• Individually selected extra ripe bunche of grapes
• Great range of style
• Slightly richer Spatlese in dry or sweet style
• Some sweet Auslese have botrytis character (Goldkapsel)
• Highest level that can appear dry

Beerenauslese (BA)

• What it is
• How harvested
• Flavor profile

• German Pradikatswine distinction
• Rare, expensive sweet wine from individually selected grapes ideally with noble rot

Eiswein

• What it is
• How it's made
• Flavor profile

• German Pradikatswein distinction
• Made from grapes that have been left on the vine until frozen (-8C)
• Pressed when frozen so water as ice is skimmed off leaving a concentrated must
• Sugar at least at the levels of BA but no noble rot
• Intense flavor and high acid

Trockenbeerenauslese

• What it is
• How produced
• Flavor and alcohol
• Price

• German Pradikatswine distinction
• Sweet wines produced in minute quantities in only the finest vintages
• From individual grapes so affected by noble rot they are shriveled raisins
• Less than 8% alcohol, very sweet, very high acid
• Some of the worlds most expensive

German PGI Wines

• German word for PGI
• Classifications

• geschutzte geografishe Angable (g.g.A.)
• Landwein - Trocken or Halbtrocken with must weight higher than Deutscher wine.  Very small quantitiy
• Deutscher wine - Blending from across Germany.  Large volume inexpensive

Other German Labelling Terminology

• Trocken
• Halbtrocken
• Feinherb
• Classic
• Selection

• Dry
• Off-Dry
• Off-Dry
• Harmoniously Dry PDO wines of above average quality with min alcohol of 12% and max sugar of 15 g per liter.  Single variety, single vintage, single region.  Varietal wines typical of their region. 
• Applied to Harmoniously dry PDO wines with a must weight of at least Auslese levels and must come from an Einzelage.  Dry with up to 9g of sugar

German VDP

• German Words
• What it is / does
• Erste Lage
• Permitted Grapes
• Grosses Gewachs
• Erstes Gewachs

• Verband Deutscher Pradikatsweinguter (VDP) - Prestigous association of best producers
• Recognizes the best vineyards in t country with trademarks not recognized by law
• Erste Lage - Best vineyard sites of the VDP - Logo (bunch of grapes with number 1).  
• Riesling, Sylvaner, Grauburgunder, Weissburgunder and Spatburgunder.
• Grosses Gewachs - Dry wines made from Erste Lage sites.  Labelled Erstes Gewachs in the Rheingau

German Climate & Weather

• Climate type
• Latitude 
• General impact of climate
• Vintage variation
• Best sites

• Cool continental climate
• Northern limit of ripening grapes
• Long cool ripening period for good sugar and acid balance
• Noble rot in some places
• Varying conditions from year to year
• Best are on steep stony slopes

German Grape Varieties

• Main White (3)
• Other White (6)
• Main Black (2)
• Other Black (3)

• White is over 60% of plantings
• Riesling, Muller Thurgau (50% of whites)
• Silvaner
• Grauburgunder (Pinot Gris), Weissburgunder (Pinot Blanc), Scheurebe (Silvaner x Riesling), Kerner, Bacchus, Chardonnay
• Black 40% up from 10% 30 years ago
• Spatburgunder (Pinot Noir), Dornfelder
• Portugieser, Trollinger, Schwarzriesling (Meunier)

German Riesling

• Importance
• Flavor
• Viticulture
• Ageability

• 1/5 of all plantings in Germany (most widely)
• Late ripening
• Ideal for late harvest wine; hardy and high acidity
• Floral, stone fruit
• Best age well

German Muller Thurgau

• AKA
• Parents
• Flavor profile

• AKA Rivaner
• Cross b/n Riesling and Madeleine Royale
• Earlier ripening than Riesling w/o the flavor and acidity
• Attractive but simple floral and fruity wines

German Sylvaner

• Style
• Importance
• Where planted

• White variety
• Neutral fruit and moderate acidity
• Found in historical sites of Rheinhessen and Franken
• Early ripening
• Third most widely planted white variety

• Grauburgunder / Rulander / Pinot Gris
• Weissburgunder / Pinot Blanc
• Scheurebe (Silvaner x Riesling)
• Bacchus
• Chardonnay

Germany Spatburgunder

• AKA
• Importance
• Where grown
• Flavor profile

• Pinot Noir
• 3rd most planted variety
• Warmer areas Pfalz and Baden and Northern Ahr
• Light bodied and fruity

German Dornfelder

• When developed
• Basic characteristics

• Deep colored and high yields
• Developed in 1956

• Portugieser
• Trollinger
• Schwarzriesling (Meunier)

German Viticulture and Vinification of Best Sites

• Where
• General viticulture practices
• Harvest practices
• Winemaking practices

• Very steep slopes near the rivers
• All work done by hand
• Each vine individually staked w/ canes tied at the top to maximize light and air
• Very high production costs
• Harvesters can do up to 7 selectie pickings for diff quality levels
• Balance of sweetness is a hallmark.  Arresting fermentation for Kabinet to Auslese or Sussreserve

German Viticulture of Most Sites

• Where
• General viticulture
• General profile

• Generally planted in valleys
• Mechanized
• Maximum yields, easy drinking, low price
• Chaptilization for QbA wines (non Pradikats)

Mosel

• What and Where
• Grape varieties
• Where best sites / villages
• Soil
• flavor profile
• Notable Grosslage

• Westernmost region in Germany along the Mosel river and it's tributaries Saar and Ruwer
• White grapes and Riesling dominate
• Middle Mosel is the best - Piesport, Brauenberg, Wehlen, Graach, Erden and Bernkastel
• Best on very steep slopes along the river with a South facing aspect
• Stony slate soil stores and radiates heat
• Light body, low alcohol, high acidity with Med sweetness
• Floral green fruit
• Grosslage - Piesporter Michelsberg

Nahe

• Where
• Where best sites are
• Soil
• Grapes
• Flavor profile
• Best Village

• Western half of Germany b/n Mosel and Rheinhessen
• Best are on the banks of the Nahe River, steep slopes, South facing
• More varied soil w/ Slate, Porphyry, Quartz, and Sandstone
• Riesling are best and most widely planted.  Dornfelder is 25%
• Acidity of the Mosel, but riper fruit due to a warmer climate
• Best Village - Schlossbockelheim

Rheingau

• Where
• Best location
• Grapes
• Flavor
• Styles

• Very small region in Germany North of Nahe and Rhinehessen along the banks of the Rivers Main and Rhine
• Modestly steep slopes protected by hills
• Rudesheim, Geisenheim, and Johannisberg are the best with higher elevation and steeper slopes
• Riesling >80% of plantings and mainly dry
• Med to full body, peach
• The humidity leads to some of the best BA and TBA wines

Rheinhessen

• Where
• Grapes
• Styles of locations
• Best villages
• Notable Grosslage
• Other notable

• Largest vine growing region of Germany to the East of Nahe
• Muller Thurgau most widely planted, Riesling, Sylvaner, Grauburgunder
• Dornfelder, Portugieser, and Spatburgunder (30% red)
• Best on terraces near the Rhine - full bodied Riesling from warmer climate - Oppenheim & Nierstein
• To the west of the river, co-ops produce inexpensive wine of Muller Thurgau
• Grosslage Niersteiner Gutes Domtal
• Liebfraumilch Rheinhessen

Pfalz

• Where
• Climate
• Grapes
• Best villages (2)
• Other notable wine

• Second largest region in Germany to the South of Rhinehessen
• A continuation of the Alsace
• Dryest region
• Red = 40%; Dornfelder, Portugieser, Spatburgunder
• Riesling most widely planted, Muller Thurgau, Kerner, Grauburgunder, Weissburgunder
• Steep slopes produce best.  Forst & Deidesheim
• Liebraumilch Pfalz

Baden

• Where
• Climate
• Flavor profile
• Grapes
• Where best - best wine
• Rare on export market

• Warmest and most Southern region in Germany
• Full bodies high alcohol wines
• Red is majority; Spatburgunder
• Muller Thurgau, Grauburgunder, Riesling
• Best on slopes of volcano Kaiserstuhl.  Kaiserstuhl Spatburgunder

Franken

• Where
• Grapes
• Best site
• Other notable

• Very small region in Germany along Main
• Muller Thurgau and Sylvaner are the most prestigious 
• Best on South slopes of Wurzburg
• Rare on export markets

Other German Regions

• 6 and their notable wines

• Ahr - Pinot Noir
• Mittelrhein - light Riesling
• Wurttemburg - Red wine for German mkt
• Hessiche Bergstrasse - similar to Rheingau
• Saale Unstrut and Sachsen

Austrian Wine Laws

• General overview
• Diff vs DE

• Similar to Germany
• Restricts yields further.  Half the area of Germany but only 1/4 the wine
• PGI wines are labled Landwein
• Qualitatswein and Pradikatswein but unlike Germany Kabinet is not Pradikatswein

Austrian Pradikatswein

• Classifications
• Comparison to DE
• DAC
• Wachau DAC's

• Same classifications (minus Kabinet) as Germany plus two other
• Ausbruch - b/n BA and TBA
• Strahwein or Schilfwein where grapes are laid out on reeds during winter to concentrate sugs
• Must weight levels are higher than DE
• Districtus Austriae Controllatus (DAC) - if growers can agree on a set of rules that govern typicity then the region can ge DAC status and conforming wines labled such
• Wachau DAC's 
• Smaragd - full and complex
• Federspiel - in b/n
• Steinfeder - lightest freshest

Austrian Climate and Geography

• Where vineyards are
• Climate
• Ripening season
• Red vs White

• Wine producing areas in the East of the country
• Moderate continental climate w/ high level of continentiality and high dirunal range
• Autumn ripening seasons are long making noble rot possible
• 2/3 White with Red increasing in importance

Austrian Gruner Veltliner

• Importance
• Flavor profile
• aging

• 30% of all plantings
• Green grapes, Salad, White pepper in youth; honey and toast with age; mineral when best
• Typically young w/o oak aging

Austrian Welchriesling

• Importance
• Flavor profile
• Where

• 2nd most widely planted white variety
• Good, simple wines
• Burgenland and South
• In South, noble rot and very good dessert wines

Austrian Riesling

• Importance
• Where
• Flavor profile and aging

• Not planted much
• Outstanding in Wachau, Kamptal, and Kremstal
• Dry full bodies with peach mineral, complexity with age

Austrian Zweigelt

• Importance
• Parents
• Flavor

• Most widely planted black variety
• Blaufrankisch x St. Laurent
• Deep colored, soft tannins and bramble fruit

Austrian Blaufrankisch

• Quality
• flavor profile
• Aging impact

• Most highly regarded black
• Moderate tannin, crisp acidity, peppery sour cherry
• Ageing in oak softer acidity and sweeter fruit

Austrian St. Laurent

• Similar to?
• How used

• Austrian specialty
• Similar to Pinot Noir
• Good blending partner to international varieties

Austrian Wine Regions

• General makeup
• Generica appelations and production

• Four generic appelations subdivided into 15 specific appelations
• Niederosterreich (Lower Austria), Burgenland, Steiermark (Styria), and Wien (Vienna)
• Niederosterreich & Burgenland (Weinland Osterreich) produce 90%

Niederosterreich

• Where
• Importance
• Where vinyeards are
• Best sub regions, grapes and styles
• Largest sub region, grapes and styles

• Northern most wine region in Austria
• Largest
• Majority of vineyards on the Danube
• Most important sub regions
• Wachau, Kamptal DAC, and Kremstal DAC
• Renowned for Gruner Veltliner and Riesling
• Steep terraced vineyards and long dry autumns
• Expressive varietal fruit aging to honey and toast
• very expensive 
• Weinviertal DAC - first DAC.  Light, fruity fresh Gruner Veltliner w/ no oak

Burgenland

• Where
• Known for
• 4 Sub Regions
• Wine types
• Grape Varietals
• Notable DACs

• Middle wine region of Austria
• Produces sweet wines and the best reds
• Four Sub Regions
• Neusiedlersee and Neusiedlersee-Hugelland - 
• surround a vast shallow lake.  Noble Rot almost every year.  Prices generally lower than others of similar style.  
• Ausbruch, Eiswein, Schilwein also produced.  
• High qualit red in Leithberg DAC - Blaufrankisch
• Dry whites - Pinot Blanc, Neuberger, Gruner Veltliner, Chardonnary
• Mittelburgenland DAC & Sudburgenland
• Eisenberg DAC - intense mineral wines
• Finest red wines - Blaufrankisch and Bordeaux varietals

Hungary PDO and PGI

• Hungarian Words for Each and classifications within

• PDO - Oltalom Alatt Allo
• Minosegi Bor - Quality Wine
• Vedett Eredetu Bor - Special Quality Wine
• PGI - Oltalom Alatt Foldrajzi Jelzes
• Tajbor

• Continental climate with short cold winters and long warm sumer and autumn ripening
• Best are South facing on slopes

Hungarian Grape Varieties 

• 8 indigenous varieties
• Main international

• Furmint - Concentrated, high acid, apples, nuts, honey.  Late ripening, botrytis susceptible.  Principal variety for Takaji
• Harslevelu (linden leaf) - late ripening, botrytis, Tokaji
• Sarga Muscotaly (Muscat Blanc a Petits Grains) - aromatic, orange blossom - 3rd most imp for Tokaji
• Olasz Rizling (Welschriesling) - crisp light dry wines, bitter almonds
• Irsai Olivier - similar to Muscat or Gewurtz
• Pinot Gris - light simple

Tokaji

• Where
• Viticulture
• Three harvest categories

• Northeast of Hungary in the foothills of the Carpathian mountains
• Noble rot is encouraged by the long dry autumns and the humidity and mist of the Bodrog and Tisza rivers
• Three categories of harvest
• Aszu - rotten grapes - when botrytis has been wide spread individual grapes are picked
• Szamorodni - it comes - when only a few grapes are impacted the entire bunch is picked
• When none are impacted that bunch is picked

Tokaji Styles

• 4 styles
• how each made
• level of sweetness, rarity

• Tokaji Szamorodni - may be dry (szaraz) or sweet (edes) depending on the amt of noble rot
• Must be aged for min of 1 year and be two years old before release
• Casks for dry wines are not entirely filled to allow flor like yeat to form, similar to fino sherry
• Sweet wines are slightly oxidized in taste
• Tokaji Aszu - starts with a base wine of healthy grapes
• During or after fermentation Aszu grapes are macerated for up to 36 hours
• wine matured for min of 3 years two of which are in oak
• The amount of aszu berries determines the sweetness
• 3 puttonyos - 60g/l
• 4 puttonyos - 90g/l
• 5 puttonyos - 120g/l
• 6 puttonyos - 150g/l
• Aszu Eszencia - sweetest wines, very rare and expensive w/ 180 g/l
• Tokaji Eszencia - Extremely rare, made w/ just the free run juice of Asza berries.  Takes years to ferment.  450g/l; 5% alcohol

Greece PDO & PGI

• Delineations w/in each (2)

• PDO - 
• Oenoi Onomasias Proelefseos Elenhomeni - 8 regions (Apellation d'Origine Controlee)
• Oenoi Proelefseos Anoteras Poititas - 25 (Appelation d'Orgine de Qualite Superiore)
• PGI
• Topikos Oinos (Vins de Pays)
• Oenoi Onomasias Kata Parados - Retsina made from Savatiano and Roditis grapes.  Pine resin is added and then racked off.  (Appelation traditionelle)

Greece Geography and Climate

• Soil
• Climate
• Hazards

• Mountainous rocky soils low in nutrients
• Mediterranean climate
• Very hot summers moderated by the coasts
• Altitude and wind can cool (or destroy)
• Very low rainfall distresses vines

Greece Viticulture

• General info and hazards

• Labour intensive hand working
• Where winds are strong the vine is trained low and in a basket shape to protect the fruit

Naoussa OPAP

• Where
• Climate
• Grape type
• Wine profile
• Ageability

• Northern Greece in Macedonia
• 400m high and noticably cooler
• Red wines exclusively from Xinomavro (similar to Nebbiolo)
• High tannin and acid, medium color
• Long lived, earthy with age

Nemea OPAP

• Where
• Grape
• Climate
• Flavor

• North of Peloponnese close to the peninsula that joins to mainland
• Red wines exclusively from Agiorgitiko
• Wide range of altitudes from 230 -900.  middle slopes are best
• deep ruby color, high levels of well rounded tannins, moderate to low acidity, sweet spice and red fruit, age well in new oak

Santorini OPAP

• Where
• Grape
• Climate
• Wine types and flavor

• Volcanic island in the Aegean Sea
• Assyrtiko - white, high in acid and alcohol, 
• winds are so strong photosynthesis can stop leading to high acid
• Grapes are dehydrated on the wine
• Sweet wines known as vinsanto, aged for two years in oak, oxidative caramel and nuts

Mantinia OPAP

• Where
• Grape
• Flavor
• wine types

• Center of the Peloponnese - cool 600m plateau
• 85% must be Moschofilero
• Pink skinned, light bodied high acidity, med alcohol, similar to Muscat or Gewurtz
• White and Rose wines made 

Italian PDO 

• Italian for PDO & PGI
• Italina hierarchy
• Classico
• Riserva
• Passito
• 2 examples

• Denominazione di Origine Protetta (DOP)
• Denominazione di Origine Controllata e Garanita (DOCG)
• Denominazione di Origine Controllata (DOC)
• PGI Indicazione Geografica Protetta (IGP)
• Indicazione Geografica Tipica (IGT)
• Classico - wines made from the original hilly btter part of the appelation
• Riserva - implies better quality (higher alcohol &Longer aging)
• Passito - Wines made from grapes dried either in the sun or ventilated rooms
• Amarone della Valpolicella DOCG
• Recioto della Valpolicella DOCG

• Marine - Clay over limestone; mainly in best red areas
• Volcanic - 
• Alluvial

Central Italy

• 7 Regions

• Emilia-Romagna 
• Tuscany
• Umbria
• Marche
• Abruzzo
• Molise
• Lazio

Emilia-Romagna

• Where
• Main Grape

• Region in Central Italy on the East Cost North
• Lambrusco

Tuscany

• Where
• Climate - 2 zones
• Grape and flavor
• Key Regions (6)

• Region in Central Italy home to some of the best DOC(G)s
• Coastal strip - low altitude, maritime Bordeaux varieties and whites
• Inland - high diurnal range; reds with firm acidity
• Sangiovese - high acidity and tannin, med alcohol, complex rui; earth, blueberry, cherry, affinity for oak
• Key Regions
• Chianti
• Chianti Classico
• Brunello di Montalcino
• Vino Nobile de Montepulciano
• Bolgheri
• Montecucco

Chianti

• Where
• Importance
• Grapes

• DOCG within Tuscany
• Most exported wine
• Sangiovese w/ up to 20% other varieties

Chianti Classico

• Where
• Importance
• Grape

• B/N Florence & Siena within Tuscany in Central Italy
• Best of the six Chianti Satellites
• Sangiovese

Brunello di Montalcino

• Where
• Grape
• Climate
• AGing 

• Southern part of Tuscany in Central Italy
• Sangiovese
• Maritime - Alpine hybrid climate
• Minimum aging of 5 years

Vino Nobile di Monepulciano

• Where
• Grape
• Style

• Southeast part of Tuscany
• Sangiovese
• Matures quicker and lacks finesse of brunello

Super Tuscans

• History
• Major Brand
• Grapes
• Classificiation
• Some key DOCs

• Outside of the DOC system and hence Vino da Tavola
• Sassicaia - launched in 1986, cab sauv 
• Sangiovese, Cab Sauv, Merlot
• Now IGT
• Bolgheri DOC, Montecucco

Vernaccia di San Gimignano

• Where
• Grape

• Center of Tuscany
• Only white DOC in Tuscnay
• Vernaccia

Marche

• East coast of Tuscany
• Verdicchio dei Castelli Jesi DOC
• Verdicchio (white) - fennel, candied fruit, mineral
• Conero DOCG
• Montepulciano (red)

• Center of Tuscany
• Orvieto
• White:  Trebbiano, Grechetto, Malvasia, Verdello
• Red:  Sagrantino

Lazio

• Where
• AC
• Grapes

• Southwest corner of Central Italy
• Frascati DOC 
• Malvasia and Trebbiano (White)

Abruzzo & Molise

• Where
• ACs (2)
• Grapes (2)

• Southern part of Central Italy
• Montepulciano - Montepulciano d'Abruzza
• Trebbiano - Trebbiano d'Abruzza

Campania

• Where
• Grape; flavor, aging
• Best AC and 2 others