90 Questions
What is the purpose of chilling grape juice before fermentation in cool climates?
To raise acidity level
What is the common name for grape juice before fermentation begins?
Must
Oak aging can impart flavors like vanilla, spice, and tannins to wines.
True
In traditional winemaking, _____________ is the process of moving grape skins cap back down.
punching
Match the grape variety with its country of origin:
Riesling = Germany Pinot Noir = France Chardonnay = France Sauvignon Blanc = France
What is the name of grape juice before it begins fermentation?
Must
What is the function of oak aging in winemaking?
To add complex flavoring and richer texture
Fining and/or filtration in winemaking inevitably removes some of the goodness from wine. Traditional fining agents include ________.
fresh egg whites, bentonite, chilling to precipitate crystals
Red wine can be made by processing grapes as if making white wine.
True
Match the following regions with their respective wines:
Bordeaux = Merlot and Cabernet Sauvignon blends Burgundy = Pinot Noir Loire = Sauvignon Blanc and Chenin Blanc Champagne = Sparkling wine made using traditional method
At what temperature should medium-bodied wines be served?
At a slightly cooler temperature
Why should Pinot Noir be served at a cooler temperature?
To retain its freshness
How should wines with low tannins be served?
Cool and in the hot
What is the ideal storage temperature for wines?
12°C (54°F)
Why should wines be stored on their side?
To prevent the cork from drying out
Why does higher temperature accelerate wine maturation?
Because it speeds up chemical reactions
What can contribute to strong chemical smells in wine?
Poor storage conditions
What can affect the cost of wine production?
All of the above
What is a characteristic of the Burgundy region?
Cool winds from the nearby Alps
What grape variety is commonly associated with the region of Von Winnig Riesling Trocken?
Riesling
What is the effect of leaving wine on the lees?
Adds complexity and texture
What is the purpose of oak aging in winemaking?
To add complexity and flavor to the wine
What is the result of fermenting white grapes with their skins?
A white wine with an orange color
What is the process of moving grape skins cap back down called?
Punching down
What is the result of fermenting red grapes with minimal skin contact?
A white wine with a pink color
What is the purpose of fining and filtration in winemaking?
To remove impurities from the wine
What is the purpose of adding sugar during fermentation in cool climates?
To encourage fermentation process
What is the effect of using new oak barrels in winemaking?
To give the wine a richer flavor
What happens to the grape juice during fermentation?
The yeast converts the sugar into dryness
What is the result of fermenting white grapes with their skins for a longer period?
A white wine with an orange color
What is the term for removing the wine from the dead yeast cells at the bottom of the tank?
Racking
What is the purpose of crushing grapes in winemaking?
To press the juice from the grapes
Why are grape skins, stalks, and pips removed from the grape juice?
To prevent bitterness and astringency in white wine
What is the traditional method of pressing grape juice?
Treading by foot
What is the purpose of chilling grape juice before fermentation?
To preserve the primary aromas
What is the term for the dead yeast cells at the bottom of the tank?
Lees
What happens to the grape juice during pre-fermentation?
It is chilled to preserve the primary aromas
What is the purpose of acidification in warm climates?
To raise the acidity level
What is the role of yeast in fermentation?
To convert sugar into dryness
What is the term for grape juice before fermentation begins?
Must
What is the primary purpose of fining and filtering in winemaking?
To remove unwanted particles and impurities
What is the result of a higher alcohol content in wine?
A fuller bodied wine with a more robust texture
What is the role of acidity in wine?
To give the wine a fresh and crisp taste
What is the importance of oak aging in winemaking?
It adds flavor and aroma to the wine
What should be considered when choosing a wine to serve?
The serving temperature and the wine's style
What is the result of serving wine at a colder temperature?
The wine's flavors and aromas are reduced
What is the purpose of toasting barrels in winemaking?
To add flavor to the wine
What is the role of grape variety in winemaking?
It affects the wine's style, flavor, and aroma
What is the importance of Vitis Vinifera in winemaking?
It is a type of grape used for wine production
What should be considered when seeking advice from a wine waiter or sommelier?
The wine's style, color, and grape variety
What is the effect of leaving wine on the lees?
Increased complexity and texture
What is the purpose of oak aging in winemaking?
To impart flavors like vanilla and spice
What happens when white grapes are fermented with their skins?
The wine gains color and tannins
What is the traditional method of pressing grape juice?
Treading by foot
What is the result of fermenting red grapes with minimal skin contact?
The wine becomes less tannic
What is the purpose of fining and filtration in winemaking?
To remove impurities from the wine
What is the effect of using new oak barrels in winemaking?
The wine becomes more complex
What happens when grape juice is fermented in oak?
The wine gains flavors from the oak
What is the result of fermenting white grapes with their skins for a longer period?
The wine gains color and complexity
What is the purpose of oak in winemaking?
To impart flavors like vanilla and spice
What is the primary purpose of fining and filtration in winemaking?
To remove impurities and sediment from the wine
What is the result of a higher alcohol content in wine?
A fuller bodied wine with more texture
What is the importance of Vitis Vinifera in winemaking?
It is a type of grape used for producing wine
What is the primary purpose of adding sugar during fermentation in cool climates?
To feed the yeast and raise alcohol levels
What is the result of fermenting grape juice without skins, stalks, and pips?
A white wine with low tannin levels
Why should a wine waiter or sommelier be consulted when choosing a wine?
To get some pointers on style, color, and grape variety
What is the role of acidity in wine?
To give the wine essential freshness and crispness
What is the term for removing the wine from the dead yeast cells at the bottom of the tank?
Racking
What is the purpose of chilling grape juice before fermentation in cool climates?
To preserve the primary aromas of the grape juice
What happens to the wine when it is served at a colder temperature?
The flavors and aromas are muted
What is the role of yeast in fermentation?
To convert sugar to alcohol
What is the purpose of toasting barrels in winemaking?
To add flavor to the wine
What is the term for grape juice before fermentation begins?
Must
What is the result of ripe fruit flavors and higher alcohol in wine?
A fuller bodied wine with more texture
What is the role of grape variety in winemaking?
To determine the style and character of the wine
Why are grape skins, stalks, and pips removed from the grape juice?
To reduce the tannin level of the wine
What is the purpose of acidification in warm climates?
To increase the acidity level of the wine
Why should the serving temperature of wine be considered?
To affect the way the wine is perceived by the palate
What happens to the grape juice during fermentation?
The sugar is converted to alcohol
What is the term for the dead yeast cells at the bottom of the tank?
Lees
What is the ideal storage temperature for wines?
12°C
Why should Pinot Noir be served at a cooler temperature?
To retain its freshness
What is the result of higher temperature on wine maturation?
It accelerates the maturation process
What can contribute to strong chemical smells in wine?
And strong chemical smells
What is a characteristic of the Burgundy region?
Cool wind from the nearby Alp
What is the grape variety commonly associated with the region of Von Winnig Riesling Trocken?
Riesling
Why should wines with low tannins be served cool?
To preserve their freshness
What can affect the cost of wine production?
All of the above
Why should wines be stored on their side?
To prevent the cork from drying out
What is the purpose of storing wine in a cool place?
To slow down the maturation process
Study Notes
Introduction to Wine
- Introductory level to include everyone, regardless of prior knowledge
- Aim to make people comfortable with wines, especially in social situations
- Demystify wine and dispel myths surrounding it
Winemaking Process
- Grape juice is clear, can be chilled initially to preserve primary aromas
- In cool climates, chaptalization (addition of sugar) may be allowed to encourage fermentation
- In warm climates, acidification may be permitted to raise acidity levels
- Juice (must) is gently moved to fermentation tanks, where it is fermented without skins, stalks, and pips
- Yeast (natural or cultivated) converts sugars to dryness, taking up to three weeks
- At the end of fermentation, wine is removed from dead yeast cells (lees) and may be left on lees for added complexity and texture
Aging and Fining
- Winemakers can choose oak aging for more complex flavoring and richer texture
- Oak imparts flavor (vanilla, spice) and tannins
- Fining and/or filtration may be used, but can remove some of the wine's goodness
- Traditional fining agents include egg whites, gelatin, and isinglass
Grape Varieties and Regions
- Vitis Vinifera is the species of grape used for wine production
- Grape varieties can be blended or used alone
- Regions include Bordeaux, Burgundy, Loire, Champagne, and the South and South-West
- Each region has its own unique characteristics, such as climate, soil, and labor costs
Wine Characteristics and Serving
- Ripe fruit flavors and higher alcohol can give the suggestion of sweetness
- Acidity gives wines essential freshness and crispness, but must be balanced
- Serving temperature depends on the type of wine, with the ideal temperature being around 12°C (54°F)
- Wines can be stored on their side to prevent the cork from drying out
Putting a Wine List Together
- High labor costs, low crop yields, and new oak barrels can affect wine prices
- Supply and demand, particularly for rare wines, can impact pricing
- Terroir, or the combination of climate, soil, and other environmental factors, can greatly impact the final product
Specific Wine Regions and Styles
- Bordeaux: known for its blended wines, with around 100 châteaux
- Burgundy: known for its Pinot Noir and Chardonnay, with a cool climate and chalky soil
- Loire: known for its crisp and refreshing whites, with a focus on Chenin Blanc and Sauvignon Blanc
- Champagne: known for its sparkling wines, made from Chardonnay, Pinot Noir, and Pinot Meunier
- Germany: known for its Riesling, with a focus on dry and off-dry styles
Introduction to Wine
- Introductory level to include everyone, regardless of prior knowledge
- Aim to make people comfortable with wines, especially in social situations
- Demystify wine and dispel myths surrounding it
Winemaking Process
- Grape juice is clear, can be chilled initially to preserve primary aromas
- In cool climates, chaptalization (addition of sugar) may be allowed to encourage fermentation
- In warm climates, acidification may be permitted to raise acidity levels
- Juice (must) is gently moved to fermentation tanks, where it is fermented without skins, stalks, and pips
- Yeast (natural or cultivated) converts sugars to dryness, taking up to three weeks
- At the end of fermentation, wine is removed from dead yeast cells (lees) and may be left on lees for added complexity and texture
Aging and Fining
- Winemakers can choose oak aging for more complex flavoring and richer texture
- Oak imparts flavor (vanilla, spice) and tannins
- Fining and/or filtration may be used, but can remove some of the wine's goodness
- Traditional fining agents include egg whites, gelatin, and isinglass
Grape Varieties and Regions
- Vitis Vinifera is the species of grape used for wine production
- Grape varieties can be blended or used alone
- Regions include Bordeaux, Burgundy, Loire, Champagne, and the South and South-West
- Each region has its own unique characteristics, such as climate, soil, and labor costs
Wine Characteristics and Serving
- Ripe fruit flavors and higher alcohol can give the suggestion of sweetness
- Acidity gives wines essential freshness and crispness, but must be balanced
- Serving temperature depends on the type of wine, with the ideal temperature being around 12°C (54°F)
- Wines can be stored on their side to prevent the cork from drying out
Putting a Wine List Together
- High labor costs, low crop yields, and new oak barrels can affect wine prices
- Supply and demand, particularly for rare wines, can impact pricing
- Terroir, or the combination of climate, soil, and other environmental factors, can greatly impact the final product
Specific Wine Regions and Styles
- Bordeaux: known for its blended wines, with around 100 châteaux
- Burgundy: known for its Pinot Noir and Chardonnay, with a cool climate and chalky soil
- Loire: known for its crisp and refreshing whites, with a focus on Chenin Blanc and Sauvignon Blanc
- Champagne: known for its sparkling wines, made from Chardonnay, Pinot Noir, and Pinot Meunier
- Germany: known for its Riesling, with a focus on dry and off-dry styles
Introduction to Wine
- The goal is to make people comfortable with wine, especially in social situations, by demystifying it and dispelling myths.
- Looking at wine from both the consumer's and business perspectives.
Winemaking Process
- Grape juice is clear and can be chilled initially to preserve primary aromas and allow winemakers breathing space if needed.
- In cool climates, chaptalization (adding sugar during fermentation) is allowed to encourage fermentation and raise alcohol levels if required.
- In warm climates, acidification is permitted to raise acidity levels.
- Juice (must) is gently moved to fermentation tanks where it's fermented without skins, stalks, and pips to avoid bitterness and astringency in white wine.
Fermentation
- Yeast (natural or cultivated) converts natural sugars into dryness, which can last up to three weeks.
- At the end of fermentation, the wine is removed from dead yeast cells (lees), which can be left in contact with the wine to add complexity and texture.
Aging and Maturation
- Oak aging can add complexity and richness to the wine, imparting flavors like vanilla and spice, and tannins.
- Fining and filtration can remove impurities and sediment from the wine.
- Bottling can occur after aging and maturation.
Red Winemaking
- Grapes are crushed and fermented with skins to give color and tannins.
- Traditional treading by foot is a gentle way of pressing and extracting flavors.
- Pigeage (punching down) is a traditional method of submerging grape skins back into the juice.
Other Winemaking Techniques
- Aromatic maceration involves whole grape fermentation in carbon dioxide, giving a fruity and floral character.
- Red wine made like white wine involves a short contact time with skins, resulting in a pink color.
- White wine made like red wine involves extended contact time with skins, resulting in an orange color and tannins.
Fining and Filtering
- Fining agents like fresh egg whites or gelatin can remove impurities from wine.
- Filtration systems and processes can remove sediment and crystals from wine.
Grape Variety and Species
- Vitis Vinifera is the species of grape used for wine production.
Wine Characteristics
- Ripe fruit flavors and higher alcohol contents can give the impression of sweetness.
- Acidity provides essential freshness and crispness to wine.
- Tannins give wine structure and aging potential.
Serving Wine
- Temperature affects the taste of wine; the colder the wine, the less you can taste it.
- Ideal serving temperatures vary from 8°C to 12°C depending on the wine style.
- Wine should be stored on its side to prevent cork drying out.
Wine Regions and Terroir
- Bordeaux, Burgundy, Loire, Champagne, and the South and South-West are notable wine regions.
- Terroir refers to the unique combination of soil, climate, and topography that affects wine flavor.
Wine Pricing and List Creation
- Factors affecting wine pricing include labor costs, crop yields, oak barrel costs, and supply and demand.
- Creating a wine list requires consideration of regional styles, grape varieties, and wine characteristics.
Introduction to Wine
- The goal is to demystify wine and make it comfortable for everyone, both consumers and those in the wine business
- Wine can be viewed from both a consumer and business perspective
Winemaking Process
- Grape juice is clear and can be chilled initially to preserve primary aromas
- In cool climates, chaptalization (adding sugar) is allowed to encourage fermentation
- In warm climates, acidification is permitted to raise acidity levels
- Juice (must) is gently moved to fermentation tanks, without skins, stalks, and pips, to prevent bitterness and astringency
- Yeast converts natural sugars into alcohol, which can take up to three weeks
- At the end of fermentation, the wine is removed from dead yeast cells (lees), which can add complexity and texture if left in contact
Oak Aging
- Winemakers can choose oak aging for a more complex flavor and richer texture
- Oak imparts flavors like vanilla and spice, and adds tannins
- Barrels can be used for aging, with different sizes and toasting levels affecting the wine
Fining and Filtration
- Fining and filtration can remove impurities, but also some of the wine's goodness
- Traditional fining agents, like egg whites or gelatin, are used to remove sediment
- Filtration methods, like chilling and precipitating crystals, are also employed
Grape Variety
- Vitis Vinifera is the species of grape used for wine production
- Grape variety and blending can affect the final wine style
Serving Wine
- Ripe fruit flavors and higher alcohol can give the impression of sweetness
- Acidity provides freshness and crispness, but must be balanced
- Serving temperature depends on the wine style, with the fullest bodied wines served at 8°C and champagne and sweet wines served chilled
- Ideal storage temperature is around 12°C, with corks kept moist to prevent drying out
Wine Regions
- Bordeaux has high labor costs and low yields, making wine production expensive
- Burgundy has a unique terroir, with a cool wind from the nearby Alps affecting the wine
- Loire, Champagne, and the South and South-West regions have their own characteristics and challenges
- German Riesling Trocken is a dry and crisp wine from the Pfalz region
Get comfortable with wine and dispel myths surrounding it. Learn about wine from both consumer and business perspectives. Perfect for introductory level wine enthusiasts.
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