France—Bordeaux What are the AOC levels of Bordeaux wines? - under the French AOC laws there are 57 appellations ! 6 categories of wine: o dry whites (15% of production) o sweet whites (2%) o Cremant de Bordeaux (sparkling) o Rose o Clairet (light reds) o Red (majority of the wine) - AOC levels : o Regional : AOC Bordeaux – accounts for 40% of the red wine and 70% of the white wine o Sub Regional : Haut Medoc o Commune : AOC Margaux o Chateau : Chateau Margaux What are the major grape varieties grown in the different districts or appellations of Bordeaux? - White grape varieties o Semillon o Sauvignon Blanc o Muscadelle o Ugni Blanc - Red grape varieties o Merlot o Cabernet Sauvignon o Cabernet Franc o Malbec o Petit Verdot o Carmenere Which of the fine wine producing districts of Bordeaux have been classified? - 1855: Classification of the Medoc and Sauternes/Barsac into 5 “Great Growth” Grand Cru categories - 1932: Classification of the Cru Bourgeois of the Medoc region was developed and then updated in 2006 - 1953 (updated in 1959): Classfication of Graves - 1954 (updated in 1996): Classification of Saint-Emilion - 1972: Classification of The Cru Bourgeois of the Medoc region?? - 2006: Classification of “Cru Artisan” of the Medoc and Haut-Medoc regions developed 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 (brought to this status in 1973) How do the wines of the right bank differ from the wines of the left bank? - right bank regions are less well known o Districts: ▪ Saint-Emilion ▪ Pomerol o soil has more clay, sand, and limestone so Merlot and Cabernet Sauvignon do well here (Merlot dominates the blend) 1 - left bank is area that produces the finest wine- located north of Bordeaux o main districts: ▪ Medoc (only red) ▪ Graves (red and white) ▪ Pessac-Leognan (red and white) o Cabernet Sauvignon is dominant varietal o Soil is rocky which lends ripeness to the grapes Which districts are best known for specific wine types e.g. dry white, sweet wines, etc? - Graves and Entre-deux-Mers areas produce fresh, fruity and dry white wines made by blending Sauvignon Blanc and Semillion - Most famous Bordeaux white comes from Sauternes district in southern region o Made by leaving grapes on vine beyond usual harvest time ! formation of mold botrytis (pourriture noble, or noble rot) ! causes grapes to shrivel so sugar concentration is high - Haute-Medoc district: Red wines - Graves and Pessac-Léognan district o Dry and Sweet o Sauternes (from Graves) ▪ Sweet wines: from noble rot/botrytis cinerea infected grapes (Sauternes) ▪ Made from Semillon (80% in blend usually), Sauvignon Blanc, and Muscadelle - Entre-Deux-Mers District o Dry, Semi-dry, Sweet white wines What are the labeling requirements and how does one decode a Bordeaux wine label? - Legally required wording on the label include: o Appellation d’Origine Controlee (AOC) ▪ Name of the winegrowing region or village the wine can lay claim to, having respected laws governing geographical origin, grape varieties, yields, and alcoholic percentage, as well as viticultural and wine-making practices ▪ Bordeaux wines must also pass a taste test before being entitled to an appellation o Percentage alcohol by volume o Estate bottled ▪ Means the wine was either bottled at the chateau or else in the region of production by, or under the supervision of, the winegrower, producer, or shipper o Lot ID number o Contents of the bottle - Optional wording: o The words “Grand Vin” ▪ On their own they are illegal. Whatever the specific appellation, they must be followed by the largest-based appellation to which the wine belongs o A true to life or stylized version of the chateau, estate, brand name or logo o The vintage: the wine must be 100% from the year on the label o Name of the chateau, growth, estate, or brand How does the climate influence Bordeaux’s wine styles? - located in SW France, it is a maritime climate: influenced by the Atlantic Ocean which moderates temperature o gives it better climate than Burgundy (milder) - potential for rain at harvest, which makes vintage variation significant What historic events influenced the growth of the wine industry in Bordeaux? - history of viticulture dates back to the Roman times - 12 th to 15 th century- the British ruled (called Aquitaine) 2 - 17 th century- the Dutch drained the marshes in Medoc - Interest in Bordeaux wines in England and elsewhere in Europe brought British, German, and Dutch merchants to Bordeaux in 1700s to establish brokerage and shipping business o Many of these firms are still in business today - 19 th century- merchants established a classification system (1855)- classified Chateaux (not vineyards as in Burgundy) o 1875- phyloxera impacted the region o 1950s- white wine production was greater than red o 1970s- red wine production exceeds white How does Bordeaux differ from Burgundy? - Burgundy o Made from single grape variety o Vineyards are what receive the rating of Grand Cru or Premier Cru o Frequently a vineyard is owned by several growers and producers - Bordeaux o Produces 6x more wine than Burgundy o Made from a blend of several grape varieties o Chateaux receive the rating not the vineyards o It is possible for the Chateau owner to add additional vineyard land to their holdings and production What impact does Bordeaux wine have on the other wine producing regions of the world and the wine trade in general? - There is so much wine made in Bordeaux that requires aging before being sold ! a brokering system w/ several layers has evolved over time o wine producers work through middlemen called Courtiers who broker the wine to Negociants (wine merchants) who sell the wines to importers and distributors - Bordeaux is the largest fine wine-producing region in the world- sets the standard for how high wine prices are in a given year o Top wines from Bordeaux are consistently among world’s most expensive - Bordeaux wines improve w/ age and last longer than most table wines (can find Bordeaux wines from late 1800s/early 1900s that sell for $10,000-15,000) - Its wines drive the wine auction market- set the tone for how much will be spent at an auction - Drives the futures market for the wine- a portion of the vintage is pre-sold almost 2 years before it will be delivered (called “En Premeur”) - Also produces pleasant everyday drinking wines at affordable prices ($10 a bottle, sometimes less) What is the classification level of each of the wines tasted in class? - Sauvignon Blanc, Lurton- AOC Bordeaux - **Review and decode all labels on your tasting sheet. Spain and Portugal and Fortified Wines What is the equivalent to the French AOC system in Spain and Portugal? • Spain has the Denominacion de Origen (DO) system and Portugal has the similar IPR/DOC classification What are the classifications of Spanish and Portuguese wines? Spain: • Vino de Mesa (table wine) • Vino de la Tierra • Denominacion de Origen (DO) 3 • Denominacion de Origen Califcada (DOCa) Portugal: • Vinho de Mesa – simple table wines w/no vintage • Vinho Regional – wines from the large 8 regions • IPR = (Indication of Regulated Provenance) – one of the 28 approved regions • DOC = (Denominacao de Origem Controlada) – from one of the top 19 regions What is a fortified wine? • Fortified wine (aka liqueur wines) = have additional alcohol (brandy) added to them at some point during their production to raise the alcohol content between 16-24% o Fortified during fermentation ! sweet (port) o Fortified after fermentation ! dry (sherry) What are the classifications of Ports, Sherries, and Madeira? Sherry: Made in Jerez Region from Palomino grape. The nature and level of Sherry depends on solera system (which blends vintages together) • Fino Sherry = light, crisp dry • Manznilla Sherry = fino that comes from Sanlucar region, salty tinge • Oloroso Sherry = deeper, darker, richer, more residual sugar • Cream Sherry = rich, dessert style wine, made from Olorosos Port: Comes in variety of grapes, mainly Tempranillo and is made in the Douro Valley, far from Porto City. Port is fortified with bandy during fermentation, leaving high percentage of residual sugar • Ruby: Blend of young ports aged 3 years in wood • Tawny: blend of mature wood aged ports – versatile • Colheita: Tawny form from one vintage that has aged 7 years in wood • Vintage Port: Exceptional year bottled after 2 years in wood and should be aged for 10-20 years • Late Bottled Vintage : Single year vintage left in wood for 4-6 years before bottling Madeira: fortified wine produced on the Portuguese island of Madeira • Madeira production is called estufagem, process of heating wine following fermentation for a minimum of 3 months, sugars caramelize and wine becomes maderized (oxidizing through heating o Sercial: pale and dry, high acidity and very tangy o Verdelho : gold and medium brown o Bual: Deep in color and sweet o Malmsey: dark amber brown, sweetest How and when are the different styles of fortified wines generally served? • Sherrys o Pair well with almonds o Glass if called “copita” o Portion size is 1.5-2 oz o Temperature ▪ Fino = 45F ▪ Amontillado and Oloroso = 60F • Port o Served cool o 2.5-3 oz servings o Goes well with strong cheeses o Temperature is 60-65 F 4 What winemaking practices and unique to fortified wines made in Spain and Portugal? • Sherry and Madeira wines are made through SOLERA SYSTEM o Solera – blending of vintages to create consistent style between wines o NEVER A DATE ON SOLERA – unless if it’s the first place solera was started What are the major grape varieties grown in Spain and Portugal? Spain • Red = Tempranillo, Garnacha, Cariena • White = Albarino, Viura, Parellada • Cavas (sparkling wine) = Parellada, Malvasia, Macebeo Portugal: • Red: Touriga Nacional, Touriga Francesca, Tempranillo, Periquita • White: Alvarinho, Loureiro What are the most important Spanish and Portuguese wine regions? Spain: • Galicia = influenced by Atlantic o Known for Albarino (spain #1 wine) o Not much red • Penedes = located near Barcelona o Cavas is made here o Parellada best white grape • Rioja = famous wine region in spain, north central spain o Subregions of Alta, Baja, Alavesa o Tempranillo dominant red, also garnacha o This region uses American Oak to age their wines instead of French Oak • Ribera del Duero = located just south of Rioja, specialize in Tempranillo based wines o Vega Sicilia = Spain’s most expensive wine • Rueda =West of Ribera del Duero • Jerez = Specializes in making Sherry What are the labeling requirements and how does one decode Spanish and Portuguese wine labels? • Rioja has labeling laws that pretty much apply to all of spain o Cosecha = “vintage/age” wines are young and don’t have aging in wood o Vina de Crianza = wines matured for 2 years and 1 year in cask at least 1 year wood agin o Reserva = wines matured for 1 year in oak cask and 2 years in bottle o Gran Reserva = wines aged for 2 years in oak, 3 years in bottle, 6 years maturation at winery o Blanco = White o Tinto = red • Label includes region, Regional Designation (DO or IPR), vintage year, producer/proprietary name, grape varietal name How does Spain’s and Portugal’s climates influence wine styles produce in various regions? • Spain is hot, dry, mountainous country with lots of land to grow wines, but because of extreme weather, results in low yields (#3 in production in world) o Weather similar to California, Tempranillo predominate o Rioja (3 regions), Alavesa and Alta are cooler and produce the best wines, Baja is the warmer • Portugal is temperate along the coast, but hot and dry inland o Like Spain, predominantly has conditions for red wine growth o White wine can flourish along the Northern Coast What historic events influenced the wine industry in Spain and Portugal? 5 • 16 th century end, wine business was so bad that they started to blend, marked beginning of sherry Germany and Austria What are the classifications of German and Austrian wines and what flavor differences might one find when comparing them? - German : classification similar to that in France o Deutscher Tafelwein = “table wine”; mostly consumed in Germany and not exported o Deutscher Landwein = similar to regional wines of France “vin de Pays”- come from a larger designated area and also don’t play an important role in export market o Qualitatswein b.A (QbA) = simple wine of first level quality from a special region o Qualitatswein mit Pradikat (QbP) = greater quality wines, which vary depending on the amount of ripeness attained ( Pradikat = level of ripeness attained, which is an indication of the amount of sugar in the grapes at harvest, not the amount of sugar in the finished wine) ▪ As ripeness increases, fruit characteristics increase, and price increases ▪ There are 6 levels of Pradikat (ripeness, “sugar content,” of harvested grape) • 1) Kabinett = wines produced from grapes picked several days after those grapes at the QbA level (these are “first pick” grapes) • 2) Spatlese = made from grapes harvested 12-14 days after those at the Kabinett level • 3) Auslese = made from grape bunches that are “selected out,” so in addition to being late harvest, they are also hand-selected. These grapes are ready to burst w/sugar • 4) Beerenauslese (BA) = “berries selected out” - refers to wines made from grapes left on the vine longer than those above and have become impacted with Botrytis (a fungus that removes moisture from grape leaving them shriveled, making them very concentrated and good for dessert wines) • 5) Eiswein = “ice wine” ! made from grapes that achieve BA stage, then freeze naturally on the vine. Once frozen, they are harvested and crushed while still frozen since the ice keeps the moisture isolated • 6) Trockenbeerenauslause (TBA) = “dry berries selected out.” These wines are extremely expensive b/c it takes 1 person an entire day to harvest enough grapes to produce 7-8 bottles of wine. Vineyards w/ TBA yield only 10% of the wine that would be made if the grapes were picked at the kabinett level How does the classification of wines in Germany differ from that of France? - Verband Deutscher Pradikatswein (VDP) system was established in Germany o Focuses on wine quality- has proposed its own classifications (similar to the Bordeaux designations) o Top level “great growth” wines- wines produced from the very best vineyards nad classified according to region - Classification is based on the quality if the grapes, which in Germany, is a direct correlation to the ripeness of the grape instead of to the high status of the best vineyards, which France does - The grape name usually part of the German wine name on the label - Germany has both the QmP wines (quality wines w/special ripeness), like those listed above, as well as a governing body (VDP), that is trying to further classify wine regions based on the quality of wine they produce o VDP : classification is given by Verband Deutscher Pradikatsweinguter (VDP), the organization who proposed three different quality designations to be used in Germany. Symbol is Eagle w/3 roman arches based on the quality of the wine ▪ Top Level Wines = “Great Growths” ! produced from very best vineyards, max yield of 50 hl/ha. 6 ▪ Second Level = “ Wines from Classified Sites” ! only vineyards that impart discernable, site-specific traits; max yield of 65 hl/ha ▪ Guts and Ortswein: • Guts = “house wine” w/a propriety name • Ortswein = a wine from a region or village w/max yield of 75 hl/ha - What are the major grape varieties grown in Germany and in Austria? (emphasis will be on the ones tasted in class) Germany: - White grapes (70%) o Riesling o Muller-Thurgau (also called Rivaner)- Riesling-Gutadel cross o Silvaner o Kerner o Scheurebe o Rulander/Grauburgunder – Pinot Gris o Gewurztraminer o Weissburgunder – Pinot Blanc o A little Chardonnay (1991) and Sauvignon Blanc - Red grapes (30%) o Spatburgunder – Pinot Noir o Dornfelder o Portugieser o Trollinger o Lemberger Austria: - Whites (70%) o Gruner Veltliner (37%) ▪ Typically dry and crisp and may show herbal, peppery, spicy or sometimes vegetal flavors. Best drunk young. o Welschriesling o Muller-Thurgau o Riesling (Excellent wines) - Reds (30%) o Zweigelt (Blaufrankisch X St.-Laurent) o Blaufrankisch o St.-Laurent o Pinot Noir o Cabernet Sauvignon, Merlot, Syrah What are the labeling requirements and how does one decode a German or Austrian wine label? - Only pertinent information is allowed on wine labels (can’t tell you what the wine tastes like) - The name of the grape variety usually appears on the label - Follow the QWPSR (quality wine produces in a specific region) Qualitatswein and Pradikatswein labeling categories (for quality and ripeness) in both Germany and Austria - German system = wines named for the town and adding an “-er” followed by a vineyard name and the grape variety, and sometimes further modified by levels of sweetness/dryness. In addition, a classification statement of quality (ripeness) must be on label w/vintage year ▪ Ex: Weinheimer (village),Holle (vineyard site), Silvaner (grape) halbtroken (off-dry) o Austria generally follows this, but some regions label wines just using grape name, accompanied with a propriety name 7 How does Germany’s climate influence wine styles produced in various regions? - 50 th degree line of latitude bisects the main wine-producing region in Germany- most vineyards are located South of this line - Germany has marginal climate for grape growing- adequate degree of ripeness is difficult to attain o Vineyards are often located on slopes and use the angles to maximize sun exposure o Wines produced further north tend to be crisper, higher in acidity, lower in alcohol and lighter-bodied - Factors that help growers ripen the grapes in marginal northerly climate: o Bodies of water (especially rivers)- act as heat sinks and help moderate temperatures o Hilltop forests, hillside cliffs, and outcrops or rocks protect parts of vineyards and provide warmer microclimates o Soil in this area is characterized by slate- absorbs the sun’s heat and retains it overnight o Positioning vineyards along south or south-west facing slops allows for the best angle to receive direct sunlight o Slopes are incredibly steep ▪ Trellising technique gives maximum sun exposure (but this type of “vertigo viticulture” is very dangerous) o Grapes in these areas tend to be exposed more than grapes in other regions to allow enough time for ripening - Regions: o Mosel-Saar-Ruwer : most famous region; slate soil type gives wines light-bodied wines w/less alcohol (mostly Riesling’s produced); bottled in green bottles o Rhinegau : produces best German wines historically; wines have less racy acidity and more floral and spicy notes. These wines also have less mineral taste and more alcohol o Rhinehessen = #1 wine producing region in Germany, produces lots of Liebfraumilch wine o Pfalz : # 2 producing region; produces white wines that are very fruity, fairly rich and full-bodied, but red wines (pinot noirs) are also important to the region. Soil is loam and limestone, which gives less of a mineral component to the taste What historic events influenced the growth of the wine industry in the Germany? - 100 BC the Romans cultivated the vinifera vines in Germany - Church played tremendous influence on the development of vineyards in Germany in 7 th century o Selected vineyard sites and experimented w/ different vines o At one point, most of the major vineyards in Germany were controlled by the Church - 1800s- Napoleon secularized the vineyards- divided the big vineyards into smaller parcels - Inheritance laws in Germany now break up the parcels even further o Leads to many cooperatives b/c no one has enough land to sell under their own brand What winemaking practices are unique to Germany? - Chaptalization (addition of sugar to wine before or during fermentation) is only allowed to the QbA level - all wines are required to be fermented dry, but to balance the wine, sweet reserve (unfermented grape juice with its natural sugar), also called Sussreserve , can be added after fermentation o allows the producers to adjust the balance of the wine - everything in German wine law is predicated on ripeness conferring better quality o Production based on grape ripeness is unique because of the long exposure time needed for grapes to achieve their ripeness How does Austria’s climate influence wine styles compared to Germany? - Austria has a continental climate that is warmer, more temperate, and drier than Germany - It similarly focuses on white wines- produces about 70% white and 30% red - Most wines come from the region north of Vienna (wine laws are similar to those in Germany) 8 What historic events influenced the growth of the wine industry in the Austria? - 1800s- most Austrian wines were blended with German wines and wines from other European areas - 1980s- wine was sold based on alcohol content- Glycol Scandal - Austrian producers accused of adding glycol to boost alcohol level of wines o ! Austrian wines were written off by consumers - 1990s- Austrian producers pushed for better quality and recognition - 2000s- we now find these wines to be very trendy o Most popular varietal is Gruner Veltliner (comprises 37% of production in Austria) What terms on a German wine label are meaningful and what do they tell us? - Trocken - refers to wine that has < 9g/liter of residual sugar- acid must be 2 grams higher than residual sugar- usually marked by yellow-colored capsules (capsule color is signal to consumer) - Halbtrocken - refers to wines that are off-dry- have up to 18g/liter of residual sugar- usually marked by green- colored capsules - Sussreserve - sweet reserve - Weingut - wine producing estate - Weinkelleri - blender who buys the wine and blends it for the final product - Winzergenossenschaft- winegrower’s co-operative wine (co-op cellar) - Gutsabfullung- grower/producer of wine that is estate bottled - Erzeurgerabfullung- cooperative (estate bottled wine) - Abfuller- bottler or shipper Suffix “-er” appears after the name of a town to indicate that the wine is coming from a particular vineyard site located in that town 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? Burgundy falls under the Appellation D’Origine Controlee (AOC) laws: - Classification of wines is based on a rating of the vineyards - Over hundreds of years wine producers have identified certain “climates” that consistently yield grapes which produce great wines - Grand Cru (“great growth”)- refers to the best wine, produced at the best vineyard sites o 1.5% of production - Premier Cru (“first growth”)- excellent wines that are well above average for a commune (village) wine o 11% of production - Commune/Village - enjoyable wines which possess the characteristics associated with the village (but vary more in quality) o 33% of production - AOC Bourgogne (Apellation Borgogne Controlee) - lowest level of classification within Burgundy o Simple regional wine- these wines can be made from grapes coming from anywhere in Burgundy o More specific a region, the more specific the characteristics of the wine- ex: wine labeled Cote de Nuits Villages can only be made from grapes grown in geographic area of Cote de Nuits o 54.5% of production Beaujolais classification (wines have a fruity style with few tannins): - Beaujolais Nouveau - simplest, newest wines - Beaujolais Superieur - wines that are slightly riper and contain more alcohol - Beaujolais Villages - wines made from a mixture of 39 different villages - Cru Beaujolais - produced from the top 10 villages- highest level o Fleurie, brouilly, Cote de Brouilly, Chenas, Chiroubles, Julienas, Morgon, Moulin-A-Vent, St. Amour, Regnie 9 What are the major grape varieties grown in Burgundy and Beaujolais? - White (42% production, Chablis produces 100% of white wines) o Chardonnay (Bourgogne blanc)- most common o Aligote- lower cost and higher acidity - Red (58% production, Cote de Nuits produces 90% of red wines) o Pinot Noir - all production in Cote d’ Or is focused on this o Gamay and Pinot Noir – Passe-tout-grain o Gamay – in Beaujolais What are the labeling requirements and how does one decode a Burgundy and Beaujolais wine label? Review and decode all labels on your tasting sheet. - Most regional wines do not list a sub-region - Regional wines that list a sub-region (such as Macon Villages) can blend grapes from up to 47 different villages - Village only = Village wine (ex: Chambolle (village)-Musigny (Grand Gru vineyard)) This aligns the village name to the best Grand Cru vineyards located in the village. - Village + Vineyard = Premier Cru (ex. Chambolle-Musigny “Les Charmes”, with the later statement being a reference of the vineyard) - Vineyard only = Grad Cru (ex. Musigny) with this, the village name (Chambolle) disappears - Grower/Producer made wines can be identified by these terms on the label: o mis en bouteill au domaine o mis au domaine o mis en bouteille a la propriete - Negociants/shippers- will state on the label: o mis en bouteille par – bottled by the firm o mis en bouteille dans nos caves- bottled in our cellars o wines produced from vineyards that negociants own can be labeled as grower/producer wines with the estate bottled designations (see above) on the label How does the Burgundy’s climate influence its wine styles? - Continental climate with potential for frost, hail, and heavy rains at the wrong time of the year - Typically experience very cold winters and hot summers- there is no moderating effect, such as a maritime influence, to regulate temperature - This causes big differences in vintage quality from year to year and even from village to village (vintage variation) o It is not unusual to have one great wine once every 10 years ! wines tend to be expensive - Importance of site- gout de terroir - sites are able to impart specific flavor characteristics - Terroir takes into account many factors: o Soil, slope, drainage, fainfall, position of slope in relation to sun, elevation, microclimate - Chablis region: o Climate is much cooler than Burgundy so no red wine is produced here (production is 100% Chardonnay) o Soil is heavy in limestone, clay, and marine fossils which gives the Chardonnay flinty and mineral notes What historic events influenced the growth of the wine industry in the Burgundy? - Wine production most likely predates the arrival of the Romans in 51 BC. - 910- Benedictines built abbey at Cluny - 1098- Cistercians established an abbey at Citeaux - 1336- vines were planted at Clos de Vougeot 10 What winemaking practices are unique to the Burgundy and Beaujolais? - Burgundy production: o grapes are carefully selected and gently pressed o juice is left to settle before undergoing alcoholic fermentation for 7 to 10 days in stainless steel tanks at controlled temperatures to preserve the wine’s fruit and glycerol o malolactic fermentation gives suppleness, maturing on the lees brings fatness o Chablis wines are not placed in wood, so the taste of the varietal itself is emphasized ▪ Apple and citrus with mineral roots - Beaujolais production: o Wines are produced via carbonic maceration - process where the whole grape cluster is placed into a closed steel tank and carbon dioxide from fermentation breaks the grape skins o Results in a fruity style with few tannins Southern Hemisphere I & II wine regions—New Zealand, Australia, South Africa, Chile and Argentina What do these countries have in common as far as wine production goes? - favorable climatic conditions for grape growing o ideal weather conditions allow for good ripeness in the fruit and gives good consistency at various yield levels - low land and labor costs - liberal wine laws (b/c relatively new on the scene) o more latitude in wine production, but are usually stricter with their export regulations - produce high yields - machine-harvested vineyards (focus on technology) - produce international varietals and various signature grape varieties - have easy to understand varietal bottle labels and consumer-friendly prices o offer some of the best wine values What are the laws governing wine production and labeling? New Zealand: - Wine Institute of New Zealand (WINZ) was established in 1975 - No restrictions on yields - Winemakers can do what they please- enrich, acidify, deacidify, and back blend their wines - 1994- Geographical Indications Act (revised in 2003)- not as strict as AOC or DOC elsewhere o Within NZ minimum of 75% of grapes in the wine should be of the grape variety listed on the label o Exports to US or EU the min is 85% o “reserve” is an unregulated term o Regional designations are still a work in progress Australia: - 1980- Wine & Brandy Corp. established o 85% minimum for varietals listed on the label o 85% if growing area is named (ex: Coonawarra) o 95% if vintage dated o Blends: dominant grape must be listed first o Chaptalization is not permitted o Acidification is common o “show reserve”- the wine has won a medal at a wine competition o Bin # or reserve bin is not regulated 11 - Strict quarantine rules to limit the spread of phylloxera - Focus is high-tech, temperature control, and producing wines that are true to their varietal characteristics South Africa: - 1973- Wines of Origin (WO) system – wines produced from grapes grown in a specific region o If wine region is designated, 100% of grapes must come from that region o 75% minimum for varietals and vintages listed on the label within the country ▪ 85% minimum for exports to the EU o 100% minimum for region names and estate names o Dominated by 71 cooperatives, however the small, individual growers focus more on quality o “reserve” is an unregulated term o Certification by WSB o Estate bottled- less than 100 of the more than 4,600 grape growers make wine on their own premises Argentina : - INV(Instituo Nacional de Vitivinicultura) - Grape Varietal label = 85% minimum - Best wines = “vino fino” - Producers control quality more than the laws do - “reserva” and regional labels are not regulated Chile : - DO (Denominaciones de Origen) system – 1995 - 75% minimum for varietal, vintage, and region listed on labels - “especial”= 2 years of aging - “reserve” = 4 years of aging - “gran vino” = 6 years of aging - Can irrigate, chaptalize, acidify or deacidify What are the major grape varieties grown in each country? Are there specific grapes which the particular country has developed a reputation for? New Zealand: - 70% of production is white wine. o Sauvignon Blanc (signature grape w/ production on 21,700 acres) o Chardonnay (9,300 acres) o Riesling (2,100 acres) o Pinot Gris (1,900 acres) - Red grapes: o Pinot Noir (10,000 acres) o Merlot (3,500 acres) o Cabernet Sauvignon (1,300 acres) Australia : - White: o Chardonnay o Semillon o Riesling o Sauvignon Blanc - Red (60% of production) o Shiraz (Syrah)- signature grape 12 o Cabernet Sauvignon o Merlot South Africa: - White (60% of production): o Chenin Blanc (locally called “steen”) o Chardonnay o Sauvignon Blanc o Also, Colombard, Muscat, Riesling, and Semillon - Red: o Cabernet Sauvignon o Pinotage (S. Africa’s signature grape- a cross between Pinot Noir and Cinsault) o Syrah/Shiraz o Pinot Noir Argentina : - White o Torrontes (signature white grape) o Chardonnay o Pedro Ximenez - Red o Malbec (signature red), o Blended wines w/Cab Sauv, Merlot and Pinot Noir Chile : - White o Sauvignon Blanc (signature) o Chardonnay - Red o Carmenere (signature) o Cabernet Sauvignon o Merlot o Pinot Noir What are the most important wine regions and what wines are they best known for? New Zealand: - North Island regions (warmer than S. island): o Auckland o Gisborne o Hawkes Bay o Waikato - South Island regions (cooler climate- mostly whites): o Marlborough (most important production area with 14,000 acres) o Nelson o Canterbury o Central Otago Australia: - New South Wales: o Hunter Valley : North of Sydney (the Napa Valley of Australia) o Mudgee o Murrumbidgee River 13 - Victoria: o Murray River (“Sunraysia”) and Mildura Rutherglen (hot and irrigated) o Yarra Valley (moderate climate) - South Australia o Coonawarra – best red wines o Padthaway – top Chardonnays o Borossa Valley – most of the largest wineries here, major growing region - Western Australia o Margaret River – top wines from independent estates - Tasmania: o Cooler climate, produces Pinot Noir and Chardonnay for sparkling wines South Africa: - Constantia - Franschhoek - Paarl (home of the KWV cooperative) - Stellenbosch (most important wine region) - Walker Bay - Helderberg - Somerset West Argentina : - Mendoza Valley – controls 75% of production - San Juan – second largest region - Rio Negro Chile : 3 main central wine regions - North o Aconcagua o Casablanca - Central valley o Maipo o Rapel o Colchagua o Curico o Maule - South o Bio-bio o Itata What are the labeling requirements and how does one decode these wine labels? New Zealand - varietal labels require 75% of the grape variety stated (85% if exported to EU or US) Australia - labels are characterized by blends, bin numbers, and animals (i.e. “critter” labels) (SEE ABOVE for the rest) How does each country’s climate influence wine styles produced in various regions? New Zealand : has least favorable climate: cool and wet, especially on the south island ! focus is predominantly on white wines 14 - Cooler climate makes crisper whites and leaner reds - Most known for Sauvignon Blanc and Pinot Noir Australia: variable climate from state to state - Western Australia, South Australia, Tasmania, and Victoria all have similar climates- daytime temps during the growing season ranging from 77-95 degrees - Queensland and New South Wales have more tropical climate w/ hot and dry conditions - Areas with cool microclimates suitable for growing Riesling South Africa: hot and dry climate - best regions are along the coast b/c they moderate temperature o many red wines are produced in coastal regions Argentina : warm/hot climate that is very dry - area characterized by almost desert like conditions, with the primary source of water being snowmelt from the Andes - The Andes have a big impact in Mendoza’s climate by blocking the coastal influence, thereby creating desert like conditions - Utilize canal system of irrigation—rivers flow through the area from the Andes Chile : warm/hot climate that is very dry - influences from the foothills of the Andes and the coast lead to many unique microclimates o mountains on coast blocks the ocean dampness and tempers hot climate - enough sunshine to ripen grapes fully - long growing season to develop comples flavors and aromas - dry growing season reduces problems with fungal diseases How are wines in each country named? - Wines in all South American countries are named using the Grape Varietal - Labels also include information about producer and region - Easy to understand varietal labels - Australian labels are characterized by blends, bin numbers, and animals (critter labels) What terms on each country’s wine labels are meaningful and what do they tell us? - See above questions What label terms are not regulated and thus may not provide useful information to the purchaser? - See above questions Are there individuals who made a significant impact on the wine industry in any of these countries? - Australia o In the 1820-1830s the first commercial wineries were established ▪ Hunter Valley Vineyard was started by George Wyndham in New South Wales o 8 wineries control 70% of production o Fosters (Lindemans, Penfolds, Rosemount) o Constellation (Hardy’s, Banrock Station) o Pernod Ricard (Orlando, Jacobs Creek, Wyndham) - Argentina o In 1990 Nicolas Catena led the wine revolution ▪ Known as the “Robert Mondavi of Argentina” 15 ▪ He single handedly changed the direction of wine production and influenced a new generation of wine producers in Argentina ▪ Considered the leader in Argentina today - The French & Italians are important because they brought over many of the European varietals that are commonly mass produced in these Southern Hemisphere regions today **Review and decode all labels on your tasting sheet. Champagne and Sparkling Wine. What factors make Champagne different from other Sparkling wines? • Champagne made in a AOC designated region in France, sparkling wines can be from anywhere o W/in the EU, only the wines of the Champagne region in France can use the name Champagne • You can taste differences between the two o Champagne has a Marginal Climate so grapes rarely ripen fully and are characterized by high acidity o California sparkling wines are fruitier • Soil in Champagne is characterized by a thin layer of loam (18 inches) on top of 800 ft. of chalk • Champagne is only made from 3 grape varietals : Chardonnay, Pinot Noir, and Pinot Meunier o Sparkling wines can be made using different and/or cheaper grapes (ex: Chenin blanc) • Champagne must be aged minimum of fifteen months on yeast (usually takes 3 yrs or more) • Many producers of champagne do not own many of the vineyards ! mainly champagne produced by “Champagne houses” (ex: Moet & Chandon) • Pressure differences ! the differences in the “sparkle” (1 atm =14.7lb. per square inch) o Champagne = must have a minimum of 5.5 atmospheres (atm) although most have 6 or more o Mousseaux = minimum of 3.5 atm o Cremant (slightly sparkling) = French sparkling wine from outide La Champagne (Cemant d’Alsase) must have 2-4 atm o US sparkling wine = more than 2.7 atm What are the different categories of Champagne and how do they differ? • Non-vintage champagne = any champagne w/out a vintage year o Wines from 3 or more harvests go into a blend o Must age for a minimum of 15 months on the lees • Vintage Champagne = champagne made from the grape harvest of one vintage year o Must age minimum of 3 years on the lees ▪ Regular Vintage = vintage date + name of House ▪ Prestige Cuvee (Premium Vintage) = finest grapes and age longer than vintage (ex: Dom Perignon) • Rose Champagne= can be vintage or non-vintage; Pinot Noir and Chardonnay are the only grapes used; fuller and rounder than other Champagnes • Blanc de blancs = sparkling wine made from only white grapes o In Champagne it is made from ONLY Chardonnay ! lighter and more delicate • Blanc de noirs = is made predominately from red grapes o In Champagne it would be made from only Pinot Noir and Pinot Meunier What are the specific age requirements for the different categories? • Non-vintage = aged at least 15 months in bottle; bottling must be done after Jan. 1 following the harvest • Vintage = aged at least 3 years on the lees • Prestige Cuvee = aged longer than vintage 16 What are the three approved grape varieties used to make Champagnes? • Chardonnay • Pinot Noir • Pinot Meunier What are the different styles of Champagne available? • Non-vintage/Vintage/Prestige Cuvee differences/Rose • Light body/Medium body/Full body • Blanc de blanc and blanc de noirs limited specialties of champagne • Fermentation o Fermentation in this bottle = Methode Champenoise o Fermentation in the bottle = Transfer Method • Differ on sweetness (see differences below) How is the sweetness level indicated on the label? • Natural = no sugar added • Brut = Dry (0-1.5% sugar) • Extra Dry = medium Dry (1.5-3 % sugar) • Sec or Dry = slightly sweet (up to1.7-3.5% sugar) • Demi-sec = fairly sweet (3.5-5% sugar) • Doux or Sweet = sweet (5-10% sugar) What are the methods used to make Champagne and sparkling wines and how do the final products differ? 1) Methode Champenoise: (aka. “Traditional or Classic Method”)-fementation in this bottle • Most complicated, time consuming, l