Wines Final Study Guide PDF

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Final Study Guide that covers every lecture and all the information on the final exam....

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France – Bordeaux What are the AOC levels of Bordeaux wines? - Regional: AOC Bordeaux Sub Regional: Haut Medoc Commune: AOC Margaux Chateau: Chateau Margaux -

1855 Classification: identified 61 ranked wine estates, these are also referred to as “Great Growths” (Go from 1st to 5th growth)

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1955 St. Emilion Classification: 1855 classification had ignored these wines. Provided 3 classifications for wines: o Premier Grand Cru Classe: highest ranking, 13 chateaux now in this category. Further divided into Category A and Category B. o Grand Cru Classe: middle category, 55 chateaux o Grand Cru: 200 properties

What are the major grape varieties grown in the different districts or appellations of Bordeaux? 

Haut Medoc & Pessac-Leognan: Cabernet Sauvignon

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St-Emilion & Pomerol: Merlot (both areas grow both, as well as cabernet franc) Graves & Pessac-Leognan: home to finest white wines of Bordeaux, both dry and sweet. Entre-Deux-Mers: also known for its white Bordeaux. White Grape Varieties: Semillon, Sauvignon Blanc, Muscadelle, Ugni Blanc Red Grape Varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot

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Overall in Bordeaux… o Whites = Semillon (dominant), Sauvignon. Blanc, Muscadelle, Ugni Blanc o Reds = Merlot (dominant), Cab Sauvignon, Cab Franc, Malbec, Petit Verdot Left Bank  Cabernet Sauvignon is dominant grape because of stony/pebble soil conditions o Left Bank districts = Haut-Medoc, Pessac-Leognan, Graves  **Haut-Medoc is the most important district, containing 4 principal communes**  St-Estephe, Pauillac, St-Julien, Margaux o Also 2 smaller communes (Listrac and Moulis) Right Bank  Merlot is dominant grape b/c of clay soil type o Right Bank districts = St-Emilion, Pomerol

Which of the fine wine producing districts of Bordeaux have been classified? -

Medoc

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Sauternes/Barsac Graves Saint-Emilion

1855 Medoc and Sauternes/Barsac were classified = Grand Crus Classes (first growths) 1953/1959 Classification of Graves 1954/1996 Classification of St-Emilion 1972 Classification of the Cru Bourgeois of Medoc region o Pomerol has never been classified or ranked Cru bourgeois: category in Medoc not designated as Great Growths in 1855, but good values & quality Petits Chateaux: wines that have never received any classification (young, approachable, cheap)

What are the names of the five Chateaux which hold the First Growth Status today? -

Chateau Lafite-Rothschild Chateau Latour Chateau Margaux Chateau Haut-Brion Chateau Mouton-Rothschild

How do the wines of the right bank differ from the wines of the left bank? - Left Bank = produces more austere, tannic wines (Cabernet Sauvignon) that need more time to age and develop, due to stony soil structure (older, better established region) o Haut-Medoc, Pessac-Leognan o Gravel soil in left bank -

Right Bank = produces less tannic, more approachable, plummier wines (Merlot) that contain more alcohol than Left Bank wines. o Difference due to soil structure (more clay in Right Bank  softer and better for Merlot) o St-Emilion, Pomerol

Which districts are best known for specific wine types e.g. dry white, sweet wines, etc? -

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Haut Medoc & Pessac-Leognan (left bank): cabernet sauvignon St-Emilion & Pomerol (right bank): merlot (both areas grow both, as well as cabernet franc) Graves & Pessac-Leognan: home to finest white wines of Bordeaux, both dry and sweet.

Reds: Haute-Medoc White: o Dry and Sweet: Graves (Sauternes), Pessac-Léognan o Dry, Semi-dry, Sweet: Entre-Deux-Mers

What are the labeling requirements and how does one decode a Bordeaux wine label? - Required: o AOC designation of Region o Percent Alcohol by volume o Name & process of how wine was bottled (“estate bottle” designation) o “Grand Vin de Bordeaux” o Lot identification number o Contents of bottle (ml) - Optional: o Image of the property (chateau) o Name of Chateaux, even though it almost always appears o Name of wine o Awards won Cru classe information Blending is allowed How does the climate influence Bordeaux’s wine styles? - Climate is maritime, which is much milder than Burgundy – gulf stream warms temperature - Pine forest – barrier against Atlantic storms - Warm, sunny summers - Potential for rain at harvest  high degree of vintage variation - Different soil types b/n right vs. left bank  different areas better for different grape varietals - Beautiful autumns and mild winters, rare frosts  hang time for ripeness before harvest What historic events influenced the growth of the wine industry in Bordeaux? - Vines present since 379 AD at least - 1152 – Eleanor of Aquitaine marries King Henry of England  English develop liking for Bordeaux wine and Bordeaux earns exemption from import taxes - 1600s – Dutch influence; drained marshes in Medoc where best wines are made today and introduced adding sulfur to wines - 1700s – brokerage and shipping agreements were made with British, German and Dutch merchants o Brokering System: wine producers rarely sell win to market directly  work through middlemen (Courtiers), who broker the wine to Negociants (wine merchants), who then sell the wines to importers and distributors - 1800s – investment in quality wines.1855 Classification contributed to worldwide reputation as quality wine. How does Bordeaux differ from Burgundy? -Bordeaux= the BRAND not the land. Burgundy = the LAND not the brand. -Bordeaux= blending. Burgundy = mono varietal - Bordeaux produces 6x more wine than Burgundy - The Chateau receives the Cru rating in Bordeaux (as opposed to the vineyard in Burgundy) - Chateau owners can add land to their holdings to increase production (whereas in Burgundy, vineyards have several owners)

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Bordeaux chateaux have large production (20,000-40,000 cases) and use a blend of grapes that are bottled and sold as different labels (whereas Burgundy is small quantity production w/a single variety)

What impact does Bordeaux wine have on the other wine producing regions of the world and the wine trade in general? - Origin of world famous grape varieties (Cabernet, Merlot, Sauvignon) - Bordeaux wines are generally regarded as the finest in the world (also most expensive) because of their “better with age quality” o Thus, Bordeaux wines drive the market prices, sets the stage for future market of wines, and also produces pleasant wines at a reasonable price o Many Bordeaux wines sold in futures (En Premeur) – sold 2 years before wine is delivered What is the classification level of each of the wines tasted in class? Chateau Bonnet – AOC Bordeaux (regional) Cheval Noir – AOC Saint-Emilion Chateau Lousteauneuf – AOC Medoc, Cru Bourgeois classification Chateau La Tour Carnet – AOC Haut-Medoc, Grand Cru classification Barton & Guestier – AOC Sauternes Review and decode all labels on your tasting sheet.

France—Burgundy, Beaujolais, Rhone What are the classifications of Burgundy and Beaujolais wines and in general what flavor differences might one find when comparing them? Based on ratings of vineyards: Grand Cru (great growth 35 hectoliters/hectare ~ 385 cases) - Over hundreds of years Burgundians have identified certain “climats” (or vineyard sites) that consistently yield grapes that produce great wines. - These "best vineyard sites" have been labeled o 2% of production and 32 vineyards Premier Cru (first growth and 45 hl/hect ~ 495). - Other vineyards have been identified as producing excellent wines well above the average for a commune (village) o 12% of production and 561 vineyards Commune or village (50 hl.hect ~550) - Wines that vary more in quality but provide enjoyable wines that possess characteristics associated with the village they come from. o 36% of production and 53 communes Regional wine Regional wine - The more specific the region the more specific the characteristics of the wine e.g., a wine labeled Côte de Nuits Villages can only be made from grapes grown in the geographic area of the Côte de Nuits (the northern part of Burgundy) as compared to - AOC Bourgogne which can be made from grapes coming from any and all parts of Burgundy. o 50% of production   

Specific areas are able to produce specific flavors: this is based on what is called Gout de Terroir or “flavor of soil” literally it means taste of soil. As “site” increase on classification, less wine produced decreases; thus increased price Upper yields limits according to classification

Coteaux Bourgignons – lowest classification, branded wines from chardonnay, gamay, or pinot noir sourced from greater Burgundy region including Beajolais  

Laws and wines under the Appellation d’origine controlee (AOC) are classified based on the rating of the vineyard, which is dependent on its classified “climat” that consistently yield grapes which produce great wines. THEY RATE THE LAND… NOT THE VINEYARD

Beaujolais: (a subregion of Burgundy) - Beaujolais is produced using carbonic maceration (tanks are closed so that CO2 from fermentation naturally breaks the skins of the grapes, resulting in a fruity style wine w/less tannins). -

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Classifications: o Beaujolais Nouveau o Beaujolais Superieur = 1% higher alc. content than nouveau o Villages = 39 villages; high rating o Cru Beaujolais = top 10 villages In general, the higher the rating, the longer the wine needs to age to fully develop is bouquet of flavors. So Grand Crus and Premier Crus need the most time (5-8-10 years) to fully develop their richness.

What are the most important areas within Burgundy for white wines?  

Chablis Maconnais

Burgundy: - Reds = mainly Pinot Noir and some Gamay - White = mainly Chardonnay (Bourgogne Blanc) and some Aligote o Chablis is the name of the region in the north of Burgundy that makes Chardonnay aged in steel What are the most important areas within Burgundy for red wines?  

Cote d Or Beaujolais

What are the major grape varieties grown in Burgundy and Beaujolais? 

White:

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o Chardonnay (Bourgogne blanc) most common o ALigote-secondary grape lower cost higher in acidity(very aggressive grape grown in smaller quantities) Red o Cote d’Or which is the heart of burgundy ; production is focused on Pinot Noir (Rouge) o Gamay is grown in Beaujolais o Gamay and Pinot Noir in passé-tout-grain

Beaujolais: Red = Gamay grape What are the labeling requirements and how does one decode a Burgundy and Beaujolais wine label?    

Regional Wines that list a subregion (such as Macon Villages) can blend grapes from different villages up to 47 Village wines labels show village name only Premier Cru labels will list the village and the vineyard Gran Cru is the vineyard only

Grower/producer:  Many small producers with limited acreage producing a few thousand cases a year.  The individual winemaker's personality shapes the wine style.  Some of the most outstanding wines are made by these independent producers. Producer made wines can be identified by these terms on the label: -

Mis en bouteille au domaine – wine produced and bottled on property Mis au domaine – bottled at the estate Mis en bouteille a la propriété – estate bottled

Negociant wines will state on the label: - Mis en bouteille par – bottled by the firm. How does the Burgundy’s climate influence its wine styles? -

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Continental climate and is often characterized by cold winters and hot summers Weather is unpredictable with rains hails and frost all possible during harvest(damage grapes and cause rot) o Lots of variation between wines from vintage to vintage and even village to village o Not unusual as a result to have one great wine once every 10 years o Burgundies tend to be expensive Burgundy’s terroir is suited for pinot noir and chardonnay o Pinot noir performs best in this region

Chablis region: district of Burgundy - Climate is cooler so no red wine production-all is white - Heavy in limestone which gives flinty or mineral notes to their Chardonnay - Not placed in wood so taste of varietal itself is more apparent, apples and citrus with mineral notes What historic events influenced the growth of the wine industry in the Burgundy? -

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Arrival of Romans in 51 BC. 910 Benedictines built abbey at Cluny – Catholic Church had important influence on Burgundy wine. 1098 Cistercians at Citeaux 1336 Clos De Vougeot vineyard created by Cistercians 18th Century – improved roads facilitated commerce to Burgundy Jean-Baptiste Patriarche created own wine firm in Beaune in 1780 and today distributes 3 million cases/year Vineyards here are more fragmented due to French Revolution in 1789 vineyard land was distributed to the populace whereas in past French nobility and Catholic Church were major vineyard owner o This in combination of Napoleonic code which required all lands to be distributed equally among Heirs over time caused fragmentation of properties and as result is a region of small vineyards 1850s – classification of Burgundian wines 1985-1955 – renewed efforts in wine, produced more complex wines

What winemaking practices are unique to the Burgundy and Beaujolais? Burgundy:

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o More growers than producers so small growers sell grapes to negociants, who blend and bottle wine o Careful selected grapes and gently pressed o Juice is left to settle before undergoing alcoholic fermentation for 7-10 days in stainless steel tanks controlled at temps to preserve wines fruit and glycerol o Malolactic Fermentation gives suppleness o Maturing on lees brings fatness o Organoleptic  Pale gold color with slight green tinges  Fruity nose with butter and hazelnut aromas  Supple and fat in mouth with citrus and lemon Beaujolais o Carbonic Maceration  Process where whole grape cluster is placed into closed steel tank and CO2 from fermentation breaks the skin of grape. Resulting in fruity style without significant tannins o In France, released in November and not consumed after December

Review and decode all labels on your tasting sheet.

Rhone What are the classifications of Rhone wines? -

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Côtes du Rhône - only displays the region, may be used in the entire wine region, lowest classification for Rhône AOC wine, used by negociants Côtes du Rhône-Villages - AOC allowed for 95 communes, higher minimum requirement for grape maturity than basic Côtes du Rhône, higher classification, village name can’t be displayed, from vineyards surrounding village Côtes du Rhône-Villages together with village name Cru are - 15 named appellations, display only name of the cru and not Côtes du Rhône, include most famous Rhône wines, no official classification differentiating between different crus Follows same AOC French regulation laws as other sites in France

What are the major grape varieties grown in the northern and southern Rhone? -

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Most grapes in Rhone are red Northern Rhone o Red: Syrah as single varietalMakes Hermitage o White:  Viognier(single varietal)  Roussanne  Marsanne Southern Rhone: o White - blends of Ugni Blanc, Roussanne, Bourboulenc, Picpoul, Clairette o Red - blends of Grenache (most dominant; makes wines high in alcohol and low in tannin), Syrah, Mourvedre, Carignan, Cinsaut

What are the labeling requirements and how does one decode a Rhone wine label? -

Côtes du Rhône-Villages – only certain villages can put the village name on the label Cru wines can’t list Cote du Rhone, but can put the vineyard name Same as AOC labels from the rest of France

How do the wines of the Northern Rhone differ from those of the Southern Rhone? -

Climate differences o Northern Rhone has continental climate with harsh winters but warm summers and permits chapatalization o Southern Rhone has more of a Mediterranean climate with milder winters and hot summers with drought problems-the warmer climate is what allows production of multiple varietals

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Wines in North are of single varietals And Southern wines are blends of different varietals

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Most northern Rhone reds made from syrah can age nicely for 10-20 years depending on producer and vintage Southern Rhone reds from Gigonda and Chateauneuf du Paper are made in two styles o Traditional methods which produce hearty wines requiring five or more years of aging o Carbonic Maceration: frutier styles five or more years of agin Cote du Rhone and its villages(southern Rhone appellations) reds best drunk young (2-3 years of release) Northern: vineyards reflect taste of wines (dry concentrated, bit tough, gritty of spirit), red are survivors (can endure years in bottle), white are dramatic (some need years of bottle age to express best) Most(90%) of wines are from southern rhone

How does the Rhone’s climate influence its wine styles? -

Southern has more Mediterranean climate with milder winters and hot summers, drought can be a problem but allows more varietals Northern: continental climate with harsh winters but warm summers: single varietals Rhone is sunnier and hotter than Burgundy  make mostly red wines that are fuller, more robust and higher alcohol content than their northern counterparts Even the whites made in the north (Viognier) are full and powerful

What historic events influenced the growth of the wine industry in the Rhone? -

First cultivated vines were most likely in 600 B.C. origins of two most important grapes in Northern Rhone (syrah and Viognier) are not certain Interest in wine disappeared when Romans left Interest in wine reappeared 13th century when Pope moved nearby 1650 – passed rules to guarantee origin of wine 1737 – CDR labeling

Review and decode all labels on your tasting sheet.

Southern Hemisphere I Wine Regions— New Zealand, Australia, South Africa What do these countries have in common as far as wine production goes? None of them are produced in Europe - wines of “Not Europe,” all New World wines, less tradition and less history to winemaking. New World wines approach: innovation, wines named after grape varieties, technology revered and process is scientific. Australia has no native vines. The Southern Hemisphere—how they do it:  Generally favorable climate  Low land cost  Low labor cost  High yields  Machine harvested  Liberal wine laws  International varietals  Easy to understand varietal labels  Consumer friendly prices What are the laws governing wine production and labeling? Australia - generally labeled with the name of the grape variety, which must be at least 85% of the wine, higher priced wines usually have more region-specific designations New Zealand - Very few regulations: no restrictions on yields and winemakers allowed to enrich, back blend, and deacidify as they please. Geographical Indications Act Grape Variety—75% Min Export to EU or US—85% Min Regions-Work in Progress and Reserve still unregulated South Africa - Wine of Origin legislation (1973) created various regions, districts, and wards. Varietal wines must contain at least 75% of named grape variety, exported wines must contain 85% of the named variety. 35% qualify as Wine of Origin (WO) which is based on the French Appellation Controlee laws which designate vineyards, grape varieties, vintage-dating, etc. What are the major grape varieties grown in each country? Are there specific grapes which the particular country has developed a reputation for? Australia - Syrah (Shiraz) - number one wine, Cabernet Sauvignon, Chardonnay, Merlot, Semillon, Pinot Noir, Riesling, Sauvignon Blanc New Zealand - Cabernet Sauvignon, Muller-Thurgau, Chardonnay, Sauvignon Blanc (Riper is an important style -uses oak barrels and/or blends with Semillon), Pinot Noir, also...