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Wines Prelim 1
| Question | Answer |
|---|---|
| viticulture practices that affect a wine's concentration,quality, flavor, and price? | grape variety, age of vine, density of planting, yield/acre, soil type, microclimate, land and and labor costs |
| viniculture practices that affect a wine's concentration, quality, flavor, and price? | wine making (science and skill), equipment and facilities, production capacity and demand |
| what are the Stages of Taste? | attack, evolution, finish, aftertaste |
| Chardonnay | apple, toasty, vanilla, lemon, sweet clove, buttery or creamy, figs, melons, coconuts, tea, pear, flinty. Aged: peach, pineapple, sage honey |
| Chenin Blanc | fruity, fruity-grassiness, melon, bananas, apples (dry CBs), citrus, celery, lemon |
| Gruner Veltliner | dry and crisp, may show herbal, white pepper, spicy, vegetal |
| Muscadet | penetrating minerality and acidity, with fresh, clean, citrus flavors |
| Riesling | fruity, apricot, peach, green apples, floral, lemon, tropical lushness. Botrytised Rieslings: honey |
| Sauvignon Blanc | grassy, herbaceous, bell pepper, gun metal powder, green olive, black pepper, grapefruit, fig (often attributed to Semillon blend) |
| Viognier | lime, kiwi, guava, apricot, peach, acacia, anise |
| Pinot Gris | apple, pear / lemon, melon, wildflowers |
| Cabernet Sauvignon | blackberry, black currant, black cherry, herbaceous, tea, green olives, currants, bell pepper, spicy. Smells more reminiscent of leaves and stalks than of fruits and flowers. |
| Gewurztraminer | spicy, geranium, honeysuckle, cinnamon, ginger, grapefruit, apricot, lemon, banana, orange, peach, melon, pineapple, apple, lychee, roses |
| Merlot | currant, black cherry, plum, herbaceous, tea, floral, violet, bell pepper, black pepper, cassis, peppermint, cedar, chocolate, wild cherry, cigar box, roses, pipe tobacco |
| Pinot Noir | velvety. Roast coffee, earthy, tar, pepper, leathery, mushrooms, chocolate, berries, pomegranate, caramelized sugar, ripe cherries, wild violets, strawberries |
| Zinfandel | blackberry, raspberry, jammy, briary, herbaceous, eucalyptus, mint, leather, cedar, dark chocolate, cherries, black pepper, raisins |
| Syrah | black currant, blackberry, grass, black pepper, licorice, clove, thyme, bay leaf |
| Grenache | blackberry, black currant, allspice, cinnamon, orange blossom |
| sulfur dioxide | stinging sensation in the nasal passage |
| hydrogen sulfide | rotten eggs |
| mercaptans | essence of skunk and rotting cabbage |
| oxidized | bland (loss of flavor) |
| maderized | cooked sherry-like with nutty flavors (heating and oxidation) |
| corked | musty, moldy |
| Dekkera/Brettanomyces | barnyard, horsey, mousey smells |
| Sorbate | bubble gum smell |
| Pediococcus | dirty socks |
| Acetobater | nail polish remover |
| Father Junipo Sera | established missions along the coastline of CA |
| Jean Louis Vignes | brought Cabernet from Bordeaux |
| Count Agoston Harazsthy | began importing grapevine cuttings from Europe for Buena Vista Winery in Sonoma |
| Charles Krug | opened St. Helena Winery |
| Beringer brothers | Beringer Winery in Napa |
| Gustav Niebaum | Norwegian- Inglenook Winery in Rutherford |
| Georges Latour | Beaulieu Vineyards |
| Ernest & Julio Gallo | opens small winery in Modesto after Prohibition |
| Louis Martini | opened winery post Prohibition |
| Andre Tchelistcheff | hired to be winemaker at Beaulieu after Prohibition |
| Mondavi Family | purchased Charles Krug Winery |
| Robert Mondavi | 1966 Oakville Winery- moves away from jug wine into more fancy stuff |
| Joe Heitz | Heitz Cellars/Martha's Vineyard, similar to Robert Mondavi |
| Signature grapes of Cali? | Chardonnay, Cabernet Sauvignon, Merlot |
| If Cali AVA, what percentage of grapes? | 100% |
| CA- If county AVA, what percentage of grapes? | 75% |
| CA- If specific AVA (i.e. Napa Valley), what percentage of grapes? | 85% |
| CA- if Vineyard, what percentage of grapes? | 95% |
| CA- estate bottled. what percentage? | 100% and grown, wine made by company on the bottle |
| CA- produced and bottled by? | 75% |
| CA- made and bottled by? | 75% |
| CA- if vintage dated? | 85% if state, county. 95% if AVA. |
| CA- varietal. what percentage? | 75% |
| NY- varietal. what percentage? | 75% UNLESS Labrusca grape, then 51% |
| if State of NY, what percentage? | 75% |
| if NY AVA, what percentage? | 85% |
| 1976 | NY State Farm Winery Act |
| Allen Shoup | moved from Gallo to WA and heads up Ste. Michel Winery. "father of WA wine industry" |
| David Lett | Eyrie vineyards (Oregon) |
| Myron Redford | Amity Vineyards (Oregon) |
| Charles Fournier | winemaker from Champagne comes to work at Gold Seal Winery, NY |
| Dr. Konstantin Frank | Russian viticulturist begins work at Geneva Experimental Station. convinces Charles Fournier to plant vinifera in 1953 |
| Walter S. Taylor | opens Bully Hill to focus on hybrid varieties |
| Hermann Wiemer | hired as winemaker at Bully Hill, eventually starts his own winery |
| Mark Miller | plants French hybrids, lobbied for Farm Winery Act |
| Louisa and Alex Hargrave | plant first commercial vineyard on North Fork of Long Island |
| OR- minimum varietal percentage? | 90% (except Cab Sauv- 75%) |
| OR- region minimum percentage? | 100%!! |
| WA- minimum varietal percentage? | 75% |
| WA- AVA minimum percentage? | 95% |
| major grape varieties in WA? | Red: Cabernet, Merlot, Syrah White: Riesling, Chardonnay |
| major grape varieties in OR? | Red: Pinot Noir, Merlot, Cabernet, Syrah White: Pinot Gris, Chardonnay, Riesling |
| what does a varietal label on an Alsace bottle mean? | grapes are 100% that varietal |
| Edelzwicker | a blend of Pinot Noir, Sylvaner, Pinot Gris, and Riesling in Alsace |
Created by:
hrichard22
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