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