Prelude to Wine

Three major red grapes (lightest to fullest)

Pinot Noir, Merlot, Cabernet Sauvignon.

Three major white grapes

Riesling, Sauvignon Blanc, Chardonnay.

Three sources of wine taste

Grapes, Fermentation, Maturation and Aging.

Grape part containing color and tannins

Skin.

Grape part containing acids, sugars, and water

Flesh.

Vitis vinifera vs. Vitis labrusca

Vitis vinifera is major wine grapes; labrusca is a native U.S. species.

Terroir

The 'somewhereness' of a region including soil, climate, geography, and weather.

Brix

Winemaker's measure of sugar in grapes.

Phylloxera

A grape louse that can infect and kill entire grapevines.

Noble rot (Botrytis cinerea)

Mold that punctures skins, increasing sugar and acid concentration with a honeyed flavor.

Basic formula of fermentation

Sugar + yeast = alcohol + carbon dioxide.

Carbonic maceration

Whole berries ferment internally without yeast, giving brighter color and tutti-frutti notes.

Chaptalization

Adding sugars before fermentation to compensate for underripe grapes.

Lees

Dead yeast cells and solids settling post-fermentation, adding rich mouthfeel.

Batonnage

Stirring lees in barrels.

Purpose of tannins

Natural preservative providing longevity, structure, bitterness, and astringency.

Malolactic fermentation

Converts puckery malic acid into softer lactic acid.

Corked wine flaw

Musty aroma caused by trichloroanisole (TCA), resembling wet cardboard.

Brettanomyces (Brett)

Wild yeast flaw smelling like sweaty horses or saddles.

Volatile acidity (VA)

Excess acetic acid created by bacteria, making wine smell like vinegar.

Five steps of wine tasting

Color, Swirl, Smell, Taste, Savor.

Orthonasal vs. Retronasal stimulation

Odor compounds reach bulb via external nostrils vs. internal nares in the mouth.

Grape stems and seeds

Stems are usually discarded (or left in reds for tannins); seeds also contain tannins.

MUST

The juice and skin mixture that comes from grapes.

MOG

Material Other than Grapes.

Oxidation wine flaw

Accidental overexposure to oxygen resulting in a brown wine with a nutty, sherrylike taste.

Sulfur wine flaw

A flaw caused by overused sulfur, making the wine smell like burnt matches.

Wine body textures

Light body feels like skim milk, medium like whole milk, and full like heavy cream.

Vintage

Indicates the year the grapes were harvested.

Olfactory receptor neurons

Millions of cells in the nose with specialized protein receptors that bind wine odorants.

Vine planting period

Planted during dormant periods between April and May; produce quality grapes for 40+ years.

Impact of older grapevines

Produce fewer bunches of grapes with smaller berries and more concentrated flavors.

Barrel toasting

Chars the wood interior to make it pliable; more interior charring decreases wood taste impact.

Olfactory advantage in tasting

Women generally have the advantage of being able to smell better compared to men.

Vitis and Vinum

Latin terms meaning vine and wine, respectively.

History of vineyard planting

Began more than 8,000 years ago near the Black Sea in areas like Georgia and China.

Grape maturity timeline

Grapes are not suitable for winemaking until the third year.

American vs. European oak

Oak barrels from different regions impart different taste profiles to wine.

Wine aging statistics

90% of wines are consumed within a year; less than 1% are aged for more than 5 years.

Olfactory pathway mechanism

Odor molecules bind with receptors, sending electrical signals to the olfactory bulb and brain.

Destemming practice

White wine almost always destems, while red wine sometimes leaves stems to add tannin.

Stainless steel and cement aging

Fermentation in stainless steel or cement allows wine to taste oak-free and enhances fruity flavors.

Terroir and regional aromas

Aromas in wine can come from regional plants, such as eucalyptus aromas from nearby trees.

Tannin food pairings

Tannins can be softened by fat and proteins, which is why wines are often paired with cheese or milk products.

Malolactic fermentation in reds vs whites

Almost all red wines undergo malo for stability, but it is more selective for white wines.

Average days from flowering to harvest

An average of 100 days between a vine's flowering and the harvest.

Wine extract

Includes tannins, proteins, and microscopic solids, and increases with maceration.

Most important wine label information

The producer's name is the most important piece of information on the label.

Malolactic fermentation flavor impact

Gives wines a buttery flavor profile in addition to softening acidity.

Olfactory region designation

Referred to as the oldest part of the body in the context of sensory perception.