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| involves pouring the wine out of one barrel into another, thereby leaving accrued sediment behind |
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| involves adding a number of egg whites to the wine, which acts as a sponge and take up sediment |
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| is an additional method of clarification that may be required if tartrate crystals precipitate out of the wine. These may be |
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Week 2
I. Two handouts were highlighted in class. Students are encouraged to bring these to class from now on, as they will serve as references for the different flavor components of wine.
A. The Davis Aroma Wheel is available on the course website on Blackboard. The wheel will help to trigger a “descriptor” to place on the wines that you smell in class. In other words, it will help with picking out certain characteristics in the wine, and allows you to put a label on what you perceive when you taste the wine. These descriptors will become important when evaluating and ordering wine.
1. The wheel works as a three-tiered system that starts broad and then becomes more specific. The inside of the wheel is general in nature and becomes more defined and descriptive as you more towards the outside of the wheel.
2. This allows you to gradually break down the components of the wine.
B. A summary of varietal characteristics for white and red wine is also available on the course website on Blackboard. These include: Gewuztraminer, Sauvignon Blanc, Chardonnay, Riesling and Chenin Blanc for white wines and Merlot, Pinot Noir, Cabernet Sauvignon, and Zinfandel for red wines.
1. The listing will include descriptors that are commonly ascribed to that particular wine (for example, floral).
2. The listing will also include other characteristics that are associated with the wine.
II. Factors affecting wine quality and price: why is there such a range in wine prices?
A. Viticultural factors (i.e. factors related to grape growing)
1. Grape variety: Each grape variety has a different price value. Grape prices vary widely, for example: Chardonnay grapes range from $1000 to $3500 per ton, whereas, Chenin Blanc grapes are usually $400 per ton.
2. Age of Vine: The age of the vine is critical for the complexity of the wine and yields. In general, the first two years don’t give much intensity in the fruit. The third year yields the first grape crop, which is very basic juice. In 5-15 years, the vines are prolific and begin to produce good fruit with more complex flavors. 30-50 year old vines decline in yields but flavor concentrations continue to increase. Vines that are 50-100 years old have very low yields but a high intensity of flavors.
3. Density of planting
4. Yield per acre: There is a price differential depending on the yields.
Top quality wines usually come from 1.0-1.5 tons/acre yields.
5. Soil type, topography, and microclimate: rain, average daily temperatures, length of growing season, soil nutrients, slope, etc. all affect the quality of wine. Marginal climates may produce unique wines, but vintage variation is significant.
6. Land and labor costs |
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1. Wine making is a science and requires significant skill.
2. Equipment (such as fermenters, barrels, etc.) and facilities impact on
the price-value relationship.
3. Production capacity and demand. |
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| omes from the craft of the winemaking process. It can develop in the barrel and in the bottle. For example, the vanilla smell often associated with Chardonnay originates from the barrels. |
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| are droplets that form on a glass when swirled. They are a general indication of alcohol content (glycerol), because the thicker they are, the more glycerol there is. |
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| have alcohol added in the form of brandy, boosting levels as high as 20%. |
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| is a common practice used in cool growing regions of adding sugar to the grape to boost the natural sugar level and produce a slightly higher alcohol level in the finished wine. |
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| e. The amount of sugar (potential alcohol) is influenced by the ripeness of the grape at the time of harvest and is measured |
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| These acids include tartaric, malic, lactic, and citric acid. |
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| How do organic acids effect the wine? |
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| b. This component affects crispness, structure, and balance of wine |
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| the addition of acid to finished wine) is a process that s sometimes done n hot climates where natural acidity n the grapes is low. |
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| is a process in which malic acid can be converted to a softer lactic acid. This also produces by-products such as glycerol and diacetyl. |
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| e. Amelioration is the process where water and sugar are added to the grape to dilute acidity and boost the alcohol in the finished wine. This practice is commonly used in New York State’s cooler wine regions. |
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a. Water makes up 85% or more of table wines.
b. Water dilutes all other components, which can be both detrimental and beneficial. |
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a.Residual sugar balances high acidity.
b.Wines with high acidity can appear dry to the taste even though they have residual sugar.
c.Temperature can affect the balance between sugar and acidity. |
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| provide the color in red wine |
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| provide the structure and aging potential. This is an important component, but can also cause undesirable effects like a mouth drying sensation and bitterness. |
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| is an antioxidant in wine believed to be effective in lowering cholesterol levels. |
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| three factors that are clear flaws in wines |
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| oxidation, maderization, and a change in color. |
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| other factors that allow you to send the wine back |
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| b. Other defective odors can be caused by several factors including mercaptans, dekkera/brettanomyces, sorbate, and pediococcus. |
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| Two native wines of the US |
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| Vitis labrusca and Vitus riparia. |
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| How did the American grapes differ from European grapes? |
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| 1. However, these grapes did not produce wines with the characteristic flavors that the European settlers were used to. Instead, they produced odd flavors often described as “foxy.” |
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| who established missions along the coastline of California, planted the first grapes in California. |
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| was planted by missionaries and is also referred to as the “mission” grape |
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| San Juan Capistrano Mission |
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| 1st wineries in the states, est. in 1779 |
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| brought Cabernet vines from Bordeaux to California in the 1830s. |
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| Early Labor on vineyards in the 1850s |
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| Came from the goldrush, who didn't make it, but stayed in cali to work on vineyards |
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(a Hungarian) began to import grapevine cuttings by the hundreds from Europe (mostly France) in 1852.
a.He developed the Buena Vista winery in Sonoma.
b.He is referred to as the “Father of California Viticulture.” |
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| 4. In 1861, Charles Krug founded a winery in St. Helena. The Krug Winery is still in existence today and was owned by the Mondavi family at one time. Many of the pioneers that would emerge later in the 1800s worked at the Krug Winery. |
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| the founder of Inglenook winery in Rutherford, also began at the Krug. In 1889, on of his wines won the “purity of essence” award at the World’s Fair. |
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| Prohibition Effects on American wine |
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| forced wine producers to switch to table grapes or fruit. During this period, there was a loss of the culture of wine, specifically in regards to wine as an accompaniment to food. |
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| wineries became re-established. Some of the best-known wineries today were founded during this period, for example: The Gallo Brothers (today the largest single winery in the world) and Louis Martini. |
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| California wineries struggled to develop markets and slowly move from the post-prohibition fortified wines to more refined wines. They begin to focus on quality. |
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| leads the “revolution” in 1966, by leaving his family’s winery and opening Robert Mondavi Winery, which focused heavily on quality. He is considered the “godfather” of modern California wine. He believed that California could produce better quality wines and pioneered much research. He also pioneered much of the (now) common winery promotions: concerts, featuring guest chefs, restaurants at wineries, winery cookbooks, cooking schools at wineries, etc. |
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| saw an increase in national and international interest, which brought many millionaires into play in the California wine industry. The reputation of California wines increased. |
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| is an insect pest that attacks grapevine roots. TO a lesser extent, vines in California were also affected. This outbreak destroyed over 250,000 acres of grapes in California and also compelled European winemakers to move to California. This was a huge setback for the entire industry. (1889-1915) |
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| Stag’s Leap Wine Cellars and Chateau Montelina |
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| a. In 1976, Stag’s Leap Wine Cellars and Chateau Montelina beat the First Growths of Bordeaux and the Grand Cru of Burgundy in a wine tasting competition for the categories of Cabernet Sauvignon and Chardonnay respectively |
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| decade of the winemakers.” |
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| 7. The 1980s are considered the “decade of the winemakers.” Many winemakers become well educated, but they tended to manipulate the wine too much. During this time, mergers and acquisitions bring a large flow of investments into California. |
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| (a bacteria spread by a sharpshooter) also took a toll. |
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| In the 2000s, the California wine industry |
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| grew tremendously. There were 944 wineries in 2000; by the start of 2008, there were over 2500. AVA’s (American Viticultural Area) also proliferated during this time. California now produces more than 90% of all wine made in the US. |
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| year refers to the year the grapes were harvested. 95% of the grapes must come from the vintage year. |
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| if a varietal name is listed on the label, at least 75% of the grapes used to make the wine must be of that particular varietal. Usually, winemakers will use 100% of the varietal. For example, if a label simply lists “Chardonnay,” at least 75% of the grapes in the wine must be Chardonnay grapes. |
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| only lists a place name from a famous region, such as: Champagne, Chablis, Burgundy; or the label, will list a wine style such as Sherry. |
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| these labels will list a made-up name (such as Phelps “Insignia”) that some one owns, so no one else can use that name. Often, these labels don’t have a varietal statement on them. |
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| State- what that means on the wine label |
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| if the label lists “California,” then 100% of the grapes must come from within California |
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| if the label lists the county, then 75% of the grapes must come from within the specific county and 25% can come from other areas |
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| if the label lists a particular vineyard, 95% of the grapes must come from that specific vineyard. |
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| Estate grown(as a US designation): |
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| same as “grown, produced and bottled by.” |
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| is a blend made from traditional Bordeaux blends. They can be made with either red wine (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot) or white wine (Sauvignon Blanc and Semillion). |
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| (which destroys vines by attacking the roots) has affected many of the wine-producing areas in the United States. In 1880, pioneers at UC Davis conducted research to address the problem and avoid further infestation, eventually devising several solutions. In 1882, the Cornell University Geneva Experimental Station was also looking for solutions. |
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One potential solution was to grow a rootstock that is resistant to Phylloxera, such as the native V. labrusca. The native (and resistant) rootstocks tend to have strong flavor characteristics and do not make world-class wine
B. Another solution was to cross V. labrusca to produce French-American hybrids.
C. A third solution was to make a cut of V. labrusca root and graft it onto a V. vinifera vine. |
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Oregon has a temperate climate with cooler growing conditions
than California or Washington. |
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| The Pacific Ocean, the Oregon Coastal Range, and the Cascade Mountains are the dominant factors influencing the climate of the Oregon wine regions |
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| c. There s a big difference in climate on either side of the Cascade Mountains. The east is very dry because the Cascades block moisture. Most of the wine is produced west of the Cascades, where there is an abundance of rainfall. |
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| How does the rainfall affect oregon wines? |
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| Rainfall in Oregon varies from 6” to 40” per year, which accounts for the great vintage variation characteristic of Oregon wines |
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| a. The first wine grapes were planted in 1847, but the first vinifera grapes were planted in the 1960s. Commercial production did not take hold until the 1960s. |
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| only five wineries existed in the Willamette Valley. David Lett studied Pinot Noir and was the first to plant it in the Willamette Valley at his Eyrie Vineyard |
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| the number of wineries had increased to more than 390, covering 17,400 acres. Most of these wineries are small, so the production scale is small. |
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| The state produces on average 70% red wines and 30% white wines. #4 wine producer in the states |
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| c. Their signature wine is Pinot Noir, with 57% of production. Their new trendy wine is Pinot Gris. They also produce good Chardonnay and Riesling. Syrah is becoming popular in the east because of the drier and warmer microclimate. |
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recently toughened its label requirements, mainly as a statement of their focus on quality:
i. There is a 90% minimum varietal requirement, with the exception of Cabernet Sauvignon (75%).
ii. 100% of the grapes must be grown in the region listed on the label.
iii. No generic names are permitted. |
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| Institut National des Appellations d’Origine (INAO) |
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| is the governing body that regulates the designation of wine by appellations (geography). Specifically, it governs Appelation Zones by setting regulations for the wine industry in each zone. |
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| Why is french wine regulated? |
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| 1. In the late 1800s, wine wasn’t really regulated. Winemakers attempted to get an edge in the market by blending inexpensive wines from other areas (for instance, Spain or Portugal) with French wines and selling then as regional wines. |
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| 2. It regulates the grape varieties that are used in winemaking (only specific grapes are allowed). For example, a winemaker who plants Italian grapes in the Loire Valley cannot use the Loire Appellation label on their wine; this has an economic impact. |
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| It regulates the place of origin of the grapes. |
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| AOC- other viticultural considerations |
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3. It determines what alcohol content the wine must achieve naturally and also establishes the maximum/minimum alcohol content of the wine.
4. It limits the amount of wine produced per hectare of land, thereby regulating maximum yields (in hectoliters per hectare).
5. It determines when the harvest may begin each year. Harvesting can occur anytime after this date, but never before.
6. It regulates production methods during winemaking, such as the addition of acidity, alcohol levels, sugar levels, etc. |
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| refers to the simplest wines that tend to be fairly ordinary. They are drinkable, but don’t have much flavor complexity. They usually don’t have a geographic designation or vintage and constitute about 14% of the wine produced in France. These wines come from all of France and typically sell at casual restaurants. |
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| are wines that come from specific, but large geographic areas. They will have a geographic area attached to the name (such as d’Oc). They are generally quite good and are reasonably priced. They constitute about 31% of the wine produced in France. These wines come from a section of France. |
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| Vins Delimited Qualite Superieure (VDQS |
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| are wines with some designation of quality that are produced in designated areas. These wines aspire to reach the highest level (i.e. the AOC level). They constitute about 1% of the wine produced in France. These wines come from a region showing promise. This is a transition category, thus it doesn’t constitute much of the proportion of production. |
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| Appellation d’Origine Contrôlée (AOC) |
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| are the highest quality wines produced in specific controlled areas. They generally come from smaller areas than the other categories of wine. Each Appellation has its own destination, so this category of wine has the most controls. Approximately 54% of France’s wine is AOC. These wines come from a tenured wine region and command the highest price points. |
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| E. This region is France’s leading producer of white wines due to the climate. Some of the white grapes grown in the Loire Valley include: Chenin Blanc (which was first cultivated in 845), Muscadet (also known as Melon de Bourgogne), Sauvignon Blanc (which is focused in the Pouilly-Fumé and Sancerre Appellations), Gros Plant (which grows in the same area as Muscadet and is very high in acidity), and Chasselas (which is a grape that is also grown in Switzerland). |
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| means that the wine is left on the yeast cells (without racking or clarifying) in order to develop complexity. Occasionally, the yeast cells are stirred up to add flavor and change the texture. |
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| is located in Northeastern France, along the German border. It is a very narrow strip of vineyards running North-South. |
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is the pumping of the must into fermentation tanks.
a. When certain flavor characteristics are desired, oil tanks/barrels are used as fermenters. These can add a lot of flavor, but they can only be used for 3-4 years, since the wood loses its ability to hold the flavor with time.
b. Stainless steel can also be used to create fermentation barrels of all sizes. These are extremely low maintenance, and can last indefinitely. They also allow for temperature regulation because hot or cool water can be run through them to change the fermentation temperatures. |
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| A particular strain of Saccharomyces yeast is then added |
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