wines 2

PERCENTAGES CHART (Important for Exam)

• The chart details the minimum percentage regulations for wine labeling based on varietal and region. It outlines the requirements for different geographical practices regarding grape variety composition in specific wines:

Memory Tricks

• New York: 51% for native labrusca grapes.

• Oregon: 90% for signature varietals (Pinot Noir, Pinot Gris, Chardonnay, Riesling) but 75% for others.

• Washington: Both the state and AVA requirements are 95%, which makes it easier to remember!

SIGNATURE GRAPES BY REGION

• California:

  • White: Chardonnay (considered the original grape - "the OG")

  • Red: Cabernet Sauvignon (notably recognized from the Judgment of Paris in 1976), Zinfandel (known as California's grape).

• New York:

  • White: Riesling (ranges from dry to sweet).

  • Red: Cabernet Franc (thrives in cooler temperatures).

• Oregon:

  • White: Pinot Gris (note: this differs from Pinot Grigio).

  • Red: Pinot Noir (David Lett achieved notable success over Burgundy!).

• Washington:

  • White: Riesling (characterized as bone dry).

  • Red: Cabernet Sauvignon & Syrah (addresses the hot desert climate requiring irrigation).

• Chile:

  • White: Sauvignon Blanc (predominantly from the Casablanca Valley).

  • Red: Carménère (mistaken for Merlot at least until 1994!).

• Argentina:

  • White: Torrontés (noted for its very floral aroma).

  • Red: Malbec (originally seen as a Bordeaux reject but has become iconic in Argentina).

• Australia:

  • White: Sauvignon Blanc (cultivated in the Adelaide Hills) and Riesling (notably bone dry).

  • Red: Shiraz (dominates 45% of all plantings, with some of the oldest vines in the world originating from 1843).

KEY PEOPLE IN THE WINE INDUSTRY (Important for Exam)

• California:

  • Robert Mondavi: Often recognized as the father of modern California wine; innovated the Fumé Blanc.

  • Andre Tchelistcheff: Originally from Russia; introduced Bordeaux techniques into California’s winemaking practices.

• New York:

  • Dr. Constantine Frank: Illustrated that vinifera grapes could indeed survive the harsh NY winters utilizing the "hilling up" method.

  • Charles Fournier: Came from Champagne and collaborated with Dr. Frank.

• Oregon:

  • David Lett: The founder of Eyrie Vineyard; beat Burgundy in 1975, helping to put Oregon on the map for exceptional wines.

• Washington:

  • Andre Tchelistcheff: Once again noted for consulting on Riesling and Gewürztraminer at Chateau Ste. Michelle in Washington.

• Argentina:

  • Nicolás Catena: Played a pivotal role in modernizing Argentine wine during the 1990s.

  • Dr. Laura Catena: His daughter, a pediatrician and also a winemaker specializing in wine quality.

• Australia:

  • James Busby: In 1831, brought 365 vine cuttings to Australia before the outbreak of phylloxera, contributing to the establishment of some of the oldest vines on the planet.

IMPORTANT AVAs/REGIONS TO KNOW

• California:

  • Napa Valley: Includes notable areas such as Oakville, Rutherford (famous for Cabernet), Carneros (known for its cooler climate aiding Pinot Noir and Chardonnay).

  • Sonoma: Features the Russian River Valley (cool climate perfect for Pinot Noir and Chardonnay) and Dry Creek (noted for Zinfandel).

  • Paso Robles: Distinguished into cooler west and warmer east sections.

  • Santa Barbara: Home to Sta. Rita Hills, known for its Pinot Noir, also featured in the movie "Sideways."

• New York:

  • Finger Lakes: Notable regions include Cayuga Lake and Seneca Lake, famous for their deep waters which extend the growing season.

  • Long Island: Specifically, North Fork which is known for Bordeaux varieties.

• Oregon:

  • Willamette Valley: The leading production area, representing 60% of the state's wine production - particularly recognized for Pinot Noir with the Dundee Hills sub-AVA being distinguished by its red volcanic soil.

• Washington:

  • Columbia Valley: Represents an expansive 99% of wine production from Washington.

  • Sub-AVAs include Horse Heaven Hills (noted for Cabernet), Walla Walla, and Red Mountain.

• Chile:

  • Casablanca Valley: Renowned for its cool, foggy climate that benefits Sauvignon Blanc.

• Argentina:

  • Mendoza: Accounts for 75% of its wine production, with elevations of 2,500-5,000 ft above sea level.

  • Uco Valley: Reaches up to 4,000 ft, recognized for premium wines.

  • Salta: Home to the highest vineyards on the planet, ranging from 6,000-10,000 ft elevation.

• Australia:

  • Barossa Valley: Famous for Shiraz, featuring the oldest vines that date back to 1843.

  • Adelaide Hills: Characterized as cool and elevated, producing excellent quality Sauvignon Blanc.

  • Clare Valley: Recognized for its bone dry Riesling with unique aromatics reminiscent of pool toys.

  • McLaren Vale: Located on the coast, known for Shiraz production.

WINE PRODUCTION PROCESSES

• Malolactic Fermentation: A conversion process where malic acid transforms into lactic acid, softening the acidity and contributing a buttery flavor (diacetyl). This is typically implemented in most red wines and some whites like Chardonnay.

• Oak Aging: Introduces notes of vanilla, toast, and spice into the wine, varying in influence depending on the aging duration and type of vessel used (e.g., French vs. American oak).

• Blending: The practice of combining various grape varieties, barrels, or different vineyard sites to achieve a desired complexity and consistency in the final wine.

COMPONENTS OF GRAPES AND WINE

Grapes Components

• PULP (juice): Contains:

  • Water (85%),

  • Sugar (which converts to alcohol during fermentation),

  • Acid (tartaric and malic acids),

  • Basic flavor compounds.

• SKINS: Important for:

  • Color (essential for red wine only),

  • Tannins (which provide a drying sensation),

  • Extra flavors and aromas.

• SEEDS: Contributes bitter tannins; generally avoided during fermentation to prevent off-flavors.

• STEMS: Sometimes included; add tannins if whole cluster fermentation is employed, but often removed to avoid bitterness.

Key Notes:

• White Wine: Made without skin contact, immediately pressed after harvesting.

• Red Wine: Involves skin contact during fermentation, necessary for pigmentation and flavor extraction.

LABEL READING TIPS

Label Types

1. VARIETAL: Labels that include the grape name (most common).

2. PROPRIETARY: Made-up names (like Opus One or Insignia).

3. GENERIC: Named after the location (such as CA Champagne); often seen as disrespectful yet legally permissible.

Required Label Information includes:

• Producer name,

• Region/country,

• Vintage year (the year grapes were harvested, not released),

• Identification of grape or place,

• Alcohol percentage,

• Volume (750ml standard),

• Government warning (specific to the U.S.),

• Contains sulfites.

Production Statements

• Estate bottled: Indicates the wine is 100% from their vineyards.

• Produced and bottled by: At least 75% fermentation must have occurred by the producer.

• Cellared and bottled by: No fermentation has occurred; refers to bought juice.

QUICK REVIEW QUESTIONS

Concepts to Understand

• Q: What's the difference between viticulture and vinification?
  A: Viticulture refers to the growing of grapes in the vineyard, while vinification refers to the winemaking process conducted in the winery.

• Q: What contributes to red wine having a red hue?
  A: Skin contact with the juice during fermentation allows for the extraction of color.

• Q: What is malolactic fermentation?
  A: The process where malic acid is converted to lactic acid, softening the overall acidity and contributing a buttery flavor profile to the wine.

• Q: Which regions allow for chaptalization?
  A: It is allowed only in cool climate regions such as New York, Oregon, and Germany; it is not permitted in California, Washington, or Australia.

• Q: What are the signature grapes of Argentina?
  A: Malbec for red wines, and Torrontés for white wines.

• Q: For Oregon, what is the minimum labeling requirement for Pinot Noir?
  A: 90% minimum content of Pinot Noir in the wine.

• Q: How can you differentiate the sweetness level of Riesling?
  A: By checking the alcohol content: 11-12% ABV typically indicates a dry Riesling, while 7.5% suggests a sweeter style.

• Q: What physical effect does acidity have on the mouth?
  A: Acidity promotes salivation, creating a mouth-watering sensation.

• Q: What effect does tannin have on the palate?
  A: Tannin produces a drying sensation, counteracting salivation.

• Q: At what blood alcohol concentration (BAC) does it become illegal to operate a motor vehicle?
  A: A BAC of 0.08%.

WINE COMPONENTS AND THEIR INFLUENCE ON TASTE

1. WATER (85%+): Provides body and weight to the wine.

2. ALCOHOL (7-14.5% for table wine):

   • Body: <10% ABV is light, 10-12% is medium, and >12.5% ABV is full-bodied.

   • Warmth: Alcohol imparts a warming sensation often described as "fire breath".

3. ACID:

   • Physical effect: Encourages salivation.

   • Contributes types: Tartaric, malic, and lactic.

   • Taste: Influences the wine's freshness and crisp quality.

4. SUGAR / SWEETNESS:

   • Two types: Fruity sweet which is aromatic yet not indicating high sugar levels, and sweet sweet which refers to actual residual sugar content in wine.

   • Dry is considered less than 0.4% sugar, and sweet wines contain more than 4.5%.

   • A good balance occurs with high sugar and high acid, e.g. Riesling is often analogized to a perfect lemonade.

5. TANNINS (For reds):

   • Creates a drying and astringent sensation (contrasts with salivation).

   • Common sources include skins, seeds, stems, and even oak barrels.

   • Various levels exist in wines, with high-tannin wines like Cabernet Sauvignon and Nebbiolo contrasting with low-tannin varieties like Pinot Noir and Gamay.

6. PHENOLICS / ANTHOCYANINS:

   • These give color to red wine and can create sediment as the wine ages, contributing to its aesthetic appeal.

Balance in Wine

• Achieving balance in wine means harmonizing all components so that no single characteristic dominates over others.

ADJUSTING COMPONENTS IN WINEMAKING

Adjusting Sugar/Alcohol Levels

• Chaptalization: The process of adding sugar to must, allowed mainly in cooler climate wines.

• Stopping Fermentation: Killing yeast early to create Port or sweet wines.

Adjusting Acidity

• Malolactic Fermentation: Converts malic acid to lactic acid, softening its taste and adding creaminess.

• Acidification: Introducing tartaric acid, more common in warmer climates.

• Amelioration: Combining water and sugar, typically only used in the very cool climates.

Adjusting Tannin Content

• Techniques include altering skin contact duration, considering whole cluster inclusion or not, fining to remove tannin, and controlled oak aging.

Flavor Adjustments

• Incorporating oak treatment bringing flavors of vanilla, toast, or coconut; utilizing lees aging for creamy, yeasty characteristics; and yeast selection to manipulate flavor profiles.

Blending Techniques

• Combining grape varieties, vineyard blocks, different barrels, or utilizing different vintages for consistency and complexity in final products.

DEFINITIONS TO MEMORIZE

• VITICULTURE: The practice of growing grapes, emphasizing vineyard management techniques.

• VINIFICATION: The overall winemaking process happening in the winery.

• ENOLOGY: The scientific study of wine and winemaking processes, synonymous with vinification.

• Balance: Achieving harmony among all components, ensuring no single component overwhelms the others.

• Finish: Referring to how long the flavors from the wine linger in the mouth after swallowing.

VARIETAL CHARACTERISTICS OF MAJOR GRAPE VARIETIES

White Grapes

• CHARDONNAY (Winemaker's grape):

  • Flavor Profiles: Apple (green to ripe depending on the warmth of the climate).

  • Treatment: Unoaked versions yield crisp, citrus, mineral notes; oaked varieties have flavors of vanilla and butterscotch; malolactic fermentation adds creaminess.

• SAUVIGNON BLANC:

  • Flavor Profiles: Grapefruit, lime, gooseberry, with distinct herbaceous/grassy notes, imparting distinct markers.

• RIESLING:

  • Flavor Profiles: Stone fruit (peach, apricot), citrus (lemon, lime), aged versions may display a petrol aroma. Known for high acidity and can range from dry to sweet.

• TORRONTÉS (Argentina):

  • Flavor Profiles: Noted for its floral aroma, described as "locked in flower cooler" with tropical fruit and orange blossom notes.

• PINOT GRIS/GRIGIO:

  • Flavor Profiles: Melon (honeydew), pear, apple with citrus notes.

Red Grapes

• PINOT NOIR:

  • Primary Marker: Cherry flavors, also exhibiting strawberry and earthy notes.

  • Tannins: Generally low, balanced with higher acidity, making it refreshing.

• CABERNET SAUVIGNON:

  • Key Flavor: Black currant/cassis, accompanied by blackberry and black cherry notes; may also include herbal bell pepper characteristics in cooler climates. Tends to be high in tannins, delivering substantial body.

• MERLOT:

  • Distinct Note: Plum, diverging from the characteristics of Cabernet Sauvignon alongside notes of chocolate & mocha with softer tannins.

• SYRAH/SHIRAZ:

  • Flavor Profiles: Black pepper in cooler climates and dark fruits like blackberry at warmer conditions; also notes of chocolate and smoke can emerge, recalling bacon in some representations.

• MALBEC (Argentina):

  • Flavor Notes: Dark fruits including blueberries, known for velvety tannins and high elevation growing producing varying flavor profiles.

• CARMÉNÈRE (Chile):

  • Flavor Profiles: Herbaceousness and dark fruit flavors, alongside a spice profile with soft tannins.

• CABERNET FRANC:

  • Notable Markers: Bell pepper and herbal notes and a preference for cooler climates contributing to the red fruit characteristics.

• ZINFANDEL (California):

  • Taste Profile: Characterized by chocolate-covered cherries and jammy notes with elevated alcohol levels.

COMMON FAULTS IN WINE

• TCA (Corked Wine): Characterized by an aroma reminiscent of wet cardboard or wet dog.

• Oxidation: Causes loss of fruity character, yielding an unintended sherry-like profile and brown coloration.

• Sulfur Issues: Indicated by aromas of a struck match or rotten eggs.

• Brettanomyces (Brett): Described as giving off horse stable scents or barnyard characteristics.

• Volatile Acidity: Often smells like nail polish remover or vinegar.

• Reduction: Produces aromas likened to burnt rubber or cabbage.

AGING OF WINE

• As wine ages, observable changes occur:

  • Color shifts in reds (purple to lighter brown) and whites (darkening over time).

  • Tannins soften and sediment forms as compounds precipitate.

  • Flavor transitions from primarily fruity profiles to tertiary flavors including earth, leather, tobacco, and dried fruit notes.

WINES THAT BENEFIT FROM AGING

• High-tannin Reds: Such as Cabernet Sauvignon, Nebbiolo, and Barossa Shiraz.

• High-acid Whites: Including quality Riesling and Chardonnay.

• Balanced, structured wines are best suited for aging.

WINES NOT SUITED FOR AGING

• Low-tannin reds such as many Pinot Noirs.

• Simple, fruity wines intended for immediate consumption.

• Most whites fall into this category with some exceptions.

CALIFORNIA WINE

KEY INDIVIDUALS

• Father Junípero Serra: Introduced Mission grapes to California.

• Jean-Louis Vigna: Brought Bordeaux varietals to Los Angeles.

• Count Agoston Haraszthy: Introduced over 75 grape varieties, establishing Buena Vista winery.

• George de Latour: Leader in Cabernet Sauvignon at Beaulieu Vineyards.

• Robert Mondavi: Known as the father of modern California wine, known for innovations like Fumé Blanc.

• Ernest & Julio Gallo: Established the largest family winery that resumed operations post-Prohibition in 1933.

KEY EVENTS

• 1880s: Phylloxera was discovered, affecting vineyards.

• 1920-1933: Prohibition period devastated the California wine industry.

• 1976: The Judgment of Paris where California wines notably outperformed French wines, marking a significant moment for California's global wine reputation.

• 1980s: Recognized as the decade of winemakers, expanding innovation and educational outputs from UC Davis.

CALIFORNIA WINE LABELING

Label Types

1. VARIETAL: A minimum of 75% of a single grape varietal must appear on the label.

2. GENERIC: Named after regions such as California Champagne; often deemed offensive to traditional practices.

3. PROPRIETARY: Invented names such as Opus One.

Labeling Requirements

• Designation: Specifies production and grape content including:

  • Varietal: 75%

  • California (state): 100%

  • County: 75%

  • AVA: 85%

  • Vintage (county): 85%

  • Vintage (AVA): 95%

  • Single Vineyard: 95%

  • Estate: 100%

MAJOR GRAPE VARIETIES IN CALIFORNIA

• WHITE:

  • Chardonnay (dominant), Pinot Gris/Grigio, Sauvignon Blanc, Chenin Blanc.

• RED:

  • Cabernet Sauvignon (dominant), Merlot, Pinot Noir, Zinfandel, Syrah.

• SIGNATURE GRAPES:

  • Chardonnay and Cabernet Sauvignon are pivotal for California's reputation.

• EMERGING VARIETALS:

  • Increasing interest in Pinot Noir, particularly in coastal regions exacerbated by the exposure from the film "Sideways".

GEOGRAPHIC INFLUENCES

• LATITUDE: Grapes typically grown between 30°-50° parallels exhibit the best conditions for varietal success.

• MOUNTAIN RANGES: Notable ranges including Sierra Nevada and Coastal Ranges contribute to environmental effects, primarily through the rain shadow phenomena.

• COOLING INFLUENCES: Proximity to the Pacific Ocean and its currents play a significant role in moderating vineyard climate.

• ELEVATION: Higher elevations yield cooler temperatures, influencing varietal choice and ripeness.

CLIMATE INFLUENCES ON WINE STYLES

• COOL CLIMATE (e.g., Carneros, Russian River): Results in higher acid levels, lower alcohol, and produce fresher fruit characteristics.

• WARM/HOT CLIMATE (e.g., Central Valley, Paso Robles): Yields lower acid and higher alcohol resulting in riper, jammy fruit profiles.

• FOG INFLUENCE: Crucial in delaying ripening, particularly in cooler regions, contributing to the retention of acidity in final product.

IMPORTANT CALIFORNIA AVAs/REGIONS

• Napa Valley: Recognized critically for varietals like Cabernet, with notable sub-regions.

• Sonoma: Recognized for varied climates conducive to different grape varieties and styles.

• Mendocino: Known for areas highlighted for cooler climate and favorable growing conditions for specific varietals.

NEW YORK WINE

KEY INDIVIDUALS AND EVENTS

• Dr. Constantine Frank: Critical in proving vinifera could survive New York winters using the technique of "hilling up."

• Charles Fournier: Significant in the development of New York's sparkling wine production.

• 1976: Implementation of the New York State Farm Winery Act allowed for significant growth in the local wine industry.

MAJOR GRAPE VARIETIES IN NEW YORK

• VINIFERA (75% requirement):

  • Notable Whites: Riesling (signature), Chardonnay, Gewürztraminer, Pinot Gris.

  • Notable Reds: Cabernet Franc (signature), Pinot Noir, Merlot (notable in Long Island).

• LABRUSCA (51% requirement):

  • Includes native grapes such as Concord and Niagara, bearing a famous "foxy" aroma when fermented.

• HYBRID VARIETIES (75% requirement):

  • Include disease-resistant types developed from vinifera and native grapes like Cayuga White and Chambourcin.

LABELING REQUIREMENTS IN NEW YORK

REGIONS SIGNIFICANT IN NEW YORK

• FINGER LAKES (most important):

  • Geographical features: Deep freshwater lakes assist in moderating temperature.

  • Signature varietals: Riesling (white), Cabernet Franc (red).

• LONG ISLAND:

  • Advantage: Maritime climate, beneficial for ripening Bordeaux varieties.

  • Signature varietals: Merlot, Cabernet Franc, Cabernet Sauvignon.

• HUDSON VALLEY:

  • Historic area: Housing the first commercial vineyard established in 1827.

  OREGON AND WASHINGTON WINES

SIGNIFICANT INDIVIDUALS AND EVENTS IN OREGON

• David Lett: Made significant contributions to the reputation of Oregon wines after planting Eyrie Vineyard and achieving a notable victory over Burgundy.

OREGON LABELING REQUIREMENTS

WASHINGTON LABELING REQUIREMENTS

MAJOR GRAPE VARIETIES IN OREGON AND WASHINGTON

• OREGON:

  • Whites: Pinot Gris (dominant), Chardonnay, Riesling, Viognier.

  • Reds: Pinot Noir (dominant), Cab Sauv, Syrah, Tempranillo.

• WASHINGTON:

  • Whites: Riesling (noted for its dry flavor profile), Chardonnay, Sauvignon Blanc, Gewürztraminer.

  • Reds: Cabernet Sauvignon (noted for being dominant), Syrah, Merlot.

SIGNATURE GRAPES OF OREGON AND WASHINGTON

• OREGON:

  • Pinot Noir (critical in defining Oregon’s reputation),

  • Pinot Gris.

• WASHINGTON:

  • Riesling (notably dry),

  • Cabernet Sauvignon (dominant), Syrah.

GEOGRAPHIC INFLUENCES ON OREGON AND WASHINGTON WINES

• OREGON:

  • Climate impact through proximity to the Pacific Ocean and its resulting fog effects.

  • Mountain ranges contributing to differences in moisture levels across regions.

• WASHINGTON:

  • Cascade Mountains significantly influence growing regions via the rain shadow effect, driving regional differences in styles.

WINE IN SOCIETY

POTENTIAL HEALTH BENEFITS OF MODERATE ALCOHOL CONSUMPTION

• Moderate Levels: Defined as 1 drink/day for women and 2 drinks/day for men.

• Benefits may include social connections, enhanced sensory experiences, and moderate appetite stimulation, along with potential protective benefits associated with moderate intake.

NEGATIVE HEALTH IMPACTS OF ABUSIVE CONSUMPTION

• Physical health complications include hypertension, liver diseases, cardiovascular risks, cognitive impairments, and incidents of sleep disruption.

• Mental health outcomes could lead to worsened conditions including anxiety and depression, raising risks for substance use.

• Social consequences may include risky behaviors, relationship difficulties, and conflicts in fulfilling personal and professional obligations.

DEFINING ALCOHOL CONSUMPTION LEVELS

• Binge Drinking: Defined as reaching 4 drinks for women, 5 for men in one occasion.

• Abusive Consumption: Encompasses exceeding binge levels, inappropriate frequency, and persistent consumption despite negative personal consequences.

SIGNS OF DEPENDENCY

• The 4 C's of Concern:

  1. Cravings: Increased tolerance and withdrawal symptoms.

  2. Control: Impacts decision-making and ability to adhere to limits.

  3. Compulsions: Drinking as a coping mechanism, despite deteriorating health.

  4. Consequences: Diminishing social interactions, worsened performance, and neglecting daily responsibilities.

LEGAL ISSUES WITH DRINKING ALCOHOL

NEW YORK STATE DWI/DUI LAWS

• 1192.3: DWI for operating while intoxicated (officer's report).

• 1192.2: DWI with BAC ≥0.08%; legal limit established.

• 1192.1: Roadway impairment at BAC 0.05-0.07%.

• Zero Tolerance: Under 21 with BAC levels between 0.02-0.07%.

TYPICAL PHYSIOLOGICAL EFFECTS OF ALCOHOL CONSUMPTION

• BAC Zones can be categorized as follows:

  • 0.00-0.05%: Buzz zone characterized by euphoric sensations; caution advised due to impaired judgment.

  • 0.06-0.11%: Drunk zone with diminished reaction and balance; reflects legal intoxication limits.

  • 0.12-0.15%: Elevated risks including vomiting and poor decisions.

  • 0.25%+: Medical emergency thresholds with high risks for loss of consciousness and reflex responses.

STRATEGIES FOR ALCOHOL CONSUMPTION

• Maximizing Enjoyment: Engage in moderate drinking strategies to maintain within the buzz zone by pacing intake, consuming food with alcohol, hydrating, planning safe transport, and recognizing personal limits.

• Effects on Sleep: Alcohol disrupts sleep cycles, particularly REM sleep critical for memory consolidation and storage, with recommendations to limit drinking to 3-4 hours prior to sleeping to ensure better quality of rest.