Winery Tourism (HTM 4444) Final Exam

Viticulture

the study of grape growing

Viniculture

the study of winemaking

Vintner

the person who makes the wine

Brix

A scale that measures the sugar level of the unfermented grape juice.

Decant

the process of pouring the wine from its bottle into a carafe

Decanting

removes sediment from the wine and allows the wine to "breate"

Tannins

a natural compound and perservative that comes from the skins, stems, and pits of the grape also from the wood barrel in which wine is aged

AVA

American viticulture area. Designated wine producing areas in US. VA has 7. 85%

Varietal

wine that is labeled with the predominant grape, minimum 75%, used to produce the wine. I.e Merlot

Vintage

the year the grapes are harvested.

90/20 section

If wine is rated 90 or above, less than $20

China

#5 largest wine consumer

#1 red wine consumer

U.S.

#1 wine market in the world

More than 90% of all quality white wine is made from:

Riesling

Sauvignon Blanc

Chardonnay

Wine flavors come from:

Grapes

Fermentation

Maturation and aging

Terroir

Sense of place. Including the soil makeup, and geography, sunlight, specialized to whatever and wherever.

Does timing of the harvest impact the flavor of grapes?

Yes

Does the amount of rainfall prior to harvest impact the flavor?

Yes

Fermentation

-Sugar + Yeast = Alcohol = CO2

-Riper grapes contain more natural sugar, which gives yeast more to ferment in to alcohol

-Hot fermen = red wine

-cold fermen = white wine

-More alcohol = more body (weight)

Maceration

Soaking to extract aromas, tannins, and color from the skins. Maceration increases the aroma intensity and the wine's mouthfull (the weigh and texture of wine in your mouth)

Acidity

Enhances flavor, white wine acidity > red wine acidity

Malolactic fermentation

conversion of malic to lactic acid. Malo is avoided in most white wines except chardonnay.

Toasting

the burning of inside the barrel

Corked Wine

a musty aroma in wine cause by the organic compound commonly called trichloroanisole (TSA) it causes the smell similar to wet or mildewed cardboard.

Sulfur

it is used by most winemakers at various stages but if not carefully monitored you will know by the smell (burnt matches)

Brett

Wine with the aroma of barnyard, sweaty horse you have tasted Brett. It is a yeast that may grow and be present if the equipment is not cleaned well.

90% of smell is

taste

Saliva

is critical to digestion of food and the maintenance of oral hygiene but also flavor

Flavors

Sweet, salty, sour, bitter, umami (savory)

mouthfeel

physical feel of wine body (thin to full), weight (light to heavy), and texture (austere, silky)

Color is an indication of:

age and cool vs warm environment

Intensity of the wine

important when pairing food

White vs Red wine pairing

White: Fish

Red: meat

High acid wine for cream and cheese

Good red wine with lunch?

Pinot Noir

Wine contributed _______ amount annually to the american economy

$60 billion

Virginia wine industry

doubled in 5 years

Italy

-For every 10 euros spent in a vineyard, 50 euros were generated in earnings for local economy.

-wine and food -> 2nd reasion to visit Italy

France

"home of wine"

Consumed locally not imported \

AOC

Control designation of origin

think "region"

Vin De Pays

permitted the use of non traditional grapes in certain regions and allowed vintners to label wines with the varietal rather than region name

higher quality

Alsace (France)

Primarily white wines

- labeling: not blendedwith other grapes

- Gequrztraminer: "spicy white wine"

- Riesling: Dry, white wines with little oak

Loire Valley

Sauvignon Blanc: "Green" aromas and flavors

-Pouilly Fume

-Sancerre

Chenin Blanc

Sauternes (Bourdeaux Wine)

Semillon Grape

always sweet, harvested later

burgundy white

Main Grape: Chardonnay

regions to note: Chablis and Maconnais

American Wine info

75% of wine consumed in the US is produced in US

30% of americans drink one glass per week

2012 - 856 million gallons consumption

Prohibition

Jug wine: inexpensive non-descript & mass produced

Meritage

blend of grapes in US wine with no varietal achieving 75% required to be labeled as a varietal

Mexico

Credited with bringing wine to the West in 1769

California

Napa and sonoma: 2 best wine regions

Key differences in CA & Europe Wines

-Freedom to experiment

-embraced labeling with varietal to break perception of jug wine

-few traditions, advantages with modern technology

-many wineries carry on entire line of wine

Phylloxera Blight

Matched climate to get grapes better

planted new root stock resistant to Phylloxera

White wines in CA

95,000 acres of Chardonnay, most successful

15,000 acres of Sauvignon Blanc, 2nd most

Germany

- Growing up North: Aspect/effect of rivers

- Most planted and highest quality: Riesling

- Most important regions: Rheinhessen, Pfalz, Rheingaw, Mosel-saar-Runer

- Riper grapes determine price

New Zealand

- Sauvignon Blanc: Most popular wine

- Pinot Noir and Chardonnay also popular

- 93% of wines with screw caps

- 90% of NZ Sauvignon Blanc comes from Marlborough

Yields

- 1 Bottle of wine = 600-800 grapes

- 5 Bottles of wine = 1 grapevne

- 720 Bottles of wine = a ton of grapes

- 5,500 Bottles = 1 Acre

DOC

The wine must conform to a certain set of standards.

DOCG

More restrictive than DOC, with fewer zones that qualify

Tuscany, Italy

Sangiovese is king

Makes 3 levels of Chianti:

- Chianti

- Classico

- Classico Riserva

The Super Tuscans

Wineries wanted freedom

IGT = Indication

Piedmont

Grapes - Dolcetta, Barbera, Nebbiolo

Regions - Barolo and Barbaersco using Nebbiolo grapes

Veneto

- Home of Amarone and Prosecco

- largest producing region

- More sugar is fermented which increases alcohol content

Changes in Italian Wine

- Change from producing for local consumption

- More mass marketing

- Improved science

- Big increase in price, finding good values

Italian Whites

Pinot Grigio

Prosecco and Moscato

- both sparkling and lower alcohol than champagne

- Prosecco = light and dry

Italy wines

Chianti - Good pair with Italian food, medium bodied

Nebbiolo - Heavy-bodied, benefits from aging

Prosecco - light sparkling, easy to drink

Spain

- 3rd largest producer

- highest amount of vines planted in the world

Common Wines

Rioja: Tempranillo & Garancha (red)

Rias Baxas: Albarino (white)

Penedes: Cava (sparkling. best value.)

Jerez: Sherry (fortified)

Northern Spain

- influenced by Bordeaux

- Influx of French winemakers when Phylloxera blight destroyed crops

- love oak in wines

Choosing a wine

Two main French grapes?

Pinot Noir and Gamay

Popular French Wine

Beaujolais: fruity, best when drank young and chilled

Pinot Noir: nuanced and elegant

Pinot Noir Quality

1. Regional

2. Villages

3. Premier Cru

4. Grand Cru

Regional Label

Burgundy (Bourgogne)

$- Basic level accounts for majority of production

Villages

Gevrey- Chambertin

$$ - comes from certain villages

Premier Cru

Gevrey- Chambertin Clos Saint Jacques

$$$- village plus certain vineyard

Grand Cru

Le Chambertin

$$- Expensive collector wine and vineyard only

What are the U.S. regions best known for Pinot?

Oregon and California

Rhone

bigger, fuller wine

affordable

higher alc content (EX: Syrah)

climate: hot/sunny

Pairs well with BBQ and Roasts

North Rhone is known for which wine?

Syrah: very tannic, rich wines

South Rhone is known for which wine?

Grenache: blended with Syrah

Chateanuet-du-Pope

A $30 bottle may contain only 20% of the top-quality grapes (Grenache, Mourvedre, Syrah, and Cinsault) and 80% of lesser-quality grapes: a $75 bottle may contain 90% of the top-quality grapes and 10% of others

Bordeaux Red

most collectible wine

pairs with red meats

perfect microclimate

What grapes are grown in Bordeaux?

Merlot

Cabernet Sauv.

Cabernet Franc (primary)

The Bordeaux wines can be described as

Earthy and complex

Right bank/clay soil - Merlot

Left bank/ gravel soil - Cab

3 Quality Levels of Bordeaux Wine

1. Bordeaux $

2. Region $ $

3. Region and Chateau $-$$ $

First Quality level of Bordeaux wine

Bordeaux: nice and inexpensive

- a consistent drinking wine

Second Quality level of Bordeaux wine

Region: $$ (EX: Pauillac)

- grapes must come from and be bottled with the correct region on the label

Third Quality level of Bordeaux wine

Region and Chateau: $-$$

When did the American wine paradox begin? (when research said a glass of red wine a day was heart healthy)

1992: consumption jumped 40%

Percentage wise, most people in America drank the most red wine in which decade?

1970's (76%)

The other years decreased:

1990's 30% and 2015 60%

What wine regions are located in Northern California?

Nappa Valley and Sonoma (known for cabernet and chardonnay)

What wine regions are located in Central California?

Monterey and the Santa Clara counties (known for mix of varietals)

What wine regions are located in South Central California?

San Luisobispo and the Santa Barbara counties (warm region)

What is the San Joaquin region best known for?

Jug Wines

California Cab Sauv.:

Full bodied and moderately high in tannin

California Zinfandel (America's Grape)

Ranges from light to full bodied and the style varies

California Merlot

Medium bodied with light tannin and is also a great restaurant wine

California Pinot Noir

From the Sonoma Valley and is light bodied with low tannins

How to Choose a California Wine?

Price - many cheap, quality wines; high price does not equal better quality

Region (Napa, Sonoma, etc.) - can determine style of wine

Varietal - each varietal should have certain characteristics

Define: Reserve

should be better quality, but can be just a marketing ploy examples include: "cask" and "special selection"