Wine Appreciation 101

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Questions and Answers

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?

Extract

Wine

Sap

Must (correct)

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 Signup and view all the answers

Match the grape variety with its country of origin:

Riesling = Germany Pinot Noir = France Chardonnay = France Sauvignon Blanc = France Signup and view all the answers

What is the name of grape juice before it begins fermentation?

Must Signup and view all the answers

What is the function of oak aging in winemaking?

To add complex flavoring and richer texture Signup and view all the answers

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 Signup and view all the answers

Red wine can be made by processing grapes as if making white wine.

True Signup and view all the answers

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 Signup and view all the answers

At what temperature should medium-bodied wines be served?

At a slightly cooler temperature Signup and view all the answers

Why should Pinot Noir be served at a cooler temperature?

To retain its freshness Signup and view all the answers

How should wines with low tannins be served?

Cool and in the hot Signup and view all the answers

What is the ideal storage temperature for wines?

12°C (54°F) Signup and view all the answers

Why should wines be stored on their side?

To prevent the cork from drying out Signup and view all the answers

Why does higher temperature accelerate wine maturation?

Because it speeds up chemical reactions Signup and view all the answers

What can contribute to strong chemical smells in wine?

Poor storage conditions Signup and view all the answers

What can affect the cost of wine production?

All of the above Signup and view all the answers

What is a characteristic of the Burgundy region?

Cool winds from the nearby Alps Signup and view all the answers

What grape variety is commonly associated with the region of Von Winnig Riesling Trocken?

Riesling Signup and view all the answers

What is the effect of leaving wine on the lees?

Adds complexity and texture Signup and view all the answers

What is the purpose of oak aging in winemaking?

To add complexity and flavor to the wine Signup and view all the answers

What is the result of fermenting white grapes with their skins?

A white wine with an orange color Signup and view all the answers

What is the process of moving grape skins cap back down called?

Punching down Signup and view all the answers

What is the result of fermenting red grapes with minimal skin contact?

A white wine with a pink color Signup and view all the answers

What is the purpose of fining and filtration in winemaking?

To remove impurities from the wine Signup and view all the answers

What is the purpose of adding sugar during fermentation in cool climates?

To encourage fermentation process Signup and view all the answers

What is the effect of using new oak barrels in winemaking?

To give the wine a richer flavor Signup and view all the answers

What happens to the grape juice during fermentation?

The yeast converts the sugar into dryness Signup and view all the answers

What is the result of fermenting white grapes with their skins for a longer period?

A white wine with an orange color Signup and view all the answers

What is the term for removing the wine from the dead yeast cells at the bottom of the tank?

Racking Signup and view all the answers

What is the purpose of crushing grapes in winemaking?

To press the juice from the grapes Signup and view all the answers

Why are grape skins, stalks, and pips removed from the grape juice?

To prevent bitterness and astringency in white wine Signup and view all the answers

What is the traditional method of pressing grape juice?

Treading by foot Signup and view all the answers

What is the purpose of chilling grape juice before fermentation?

To preserve the primary aromas Signup and view all the answers

What is the term for the dead yeast cells at the bottom of the tank?

Lees Signup and view all the answers

What happens to the grape juice during pre-fermentation?

It is chilled to preserve the primary aromas Signup and view all the answers

What is the purpose of acidification in warm climates?

To raise the acidity level Signup and view all the answers

What is the role of yeast in fermentation?

To convert sugar into dryness Signup and view all the answers

What is the term for grape juice before fermentation begins?

Must Signup and view all the answers

What is the primary purpose of fining and filtering in winemaking?

To remove unwanted particles and impurities Signup and view all the answers

What is the result of a higher alcohol content in wine?

A fuller bodied wine with a more robust texture Signup and view all the answers

What is the role of acidity in wine?

To give the wine a fresh and crisp taste Signup and view all the answers

What is the importance of oak aging in winemaking?

It adds flavor and aroma to the wine Signup and view all the answers

What should be considered when choosing a wine to serve?

The serving temperature and the wine's style Signup and view all the answers

What is the result of serving wine at a colder temperature?

The wine's flavors and aromas are reduced Signup and view all the answers

What is the purpose of toasting barrels in winemaking?

To add flavor to the wine Signup and view all the answers

What is the role of grape variety in winemaking?

It affects the wine's style, flavor, and aroma Signup and view all the answers

What is the importance of Vitis Vinifera in winemaking?

It is a type of grape used for wine production Signup and view all the answers

What should be considered when seeking advice from a wine waiter or sommelier?

The wine's style, color, and grape variety Signup and view all the answers

What is the effect of leaving wine on the lees?

Increased complexity and texture Signup and view all the answers

What is the purpose of oak aging in winemaking?

To impart flavors like vanilla and spice Signup and view all the answers

What happens when white grapes are fermented with their skins?

The wine gains color and tannins Signup and view all the answers

What is the traditional method of pressing grape juice?

Treading by foot Signup and view all the answers

What is the result of fermenting red grapes with minimal skin contact?

The wine becomes less tannic Signup and view all the answers

What is the purpose of fining and filtration in winemaking?

To remove impurities from the wine Signup and view all the answers

What is the effect of using new oak barrels in winemaking?

The wine becomes more complex Signup and view all the answers

What happens when grape juice is fermented in oak?

The wine gains flavors from the oak Signup and view all the answers

What is the result of fermenting white grapes with their skins for a longer period?

The wine gains color and complexity Signup and view all the answers

What is the purpose of oak in winemaking?

To impart flavors like vanilla and spice Signup and view all the answers

What is the primary purpose of fining and filtration in winemaking?

To remove impurities and sediment from the wine Signup and view all the answers

What is the result of a higher alcohol content in wine?

A fuller bodied wine with more texture Signup and view all the answers

What is the importance of Vitis Vinifera in winemaking?

It is a type of grape used for producing wine Signup and view all the answers

What is the primary purpose of adding sugar during fermentation in cool climates?

To feed the yeast and raise alcohol levels Signup and view all the answers

What is the result of fermenting grape juice without skins, stalks, and pips?

A white wine with low tannin levels Signup and view all the answers

Why should a wine waiter or sommelier be consulted when choosing a wine?

To get some pointers on style, color, and grape variety Signup and view all the answers

What is the role of acidity in wine?

To give the wine essential freshness and crispness Signup and view all the answers

What is the term for removing the wine from the dead yeast cells at the bottom of the tank?

Racking Signup and view all the answers

What is the purpose of chilling grape juice before fermentation in cool climates?

To preserve the primary aromas of the grape juice Signup and view all the answers

What happens to the wine when it is served at a colder temperature?

The flavors and aromas are muted Signup and view all the answers

What is the role of yeast in fermentation?

To convert sugar to alcohol Signup and view all the answers

What is the purpose of toasting barrels in winemaking?

To add flavor to the wine Signup and view all the answers

What is the term for grape juice before fermentation begins?

Must Signup and view all the answers

What is the result of ripe fruit flavors and higher alcohol in wine?

A fuller bodied wine with more texture Signup and view all the answers

What is the role of grape variety in winemaking?

To determine the style and character of the wine Signup and view all the answers

Why are grape skins, stalks, and pips removed from the grape juice?

To reduce the tannin level of the wine Signup and view all the answers

What is the purpose of acidification in warm climates?

To increase the acidity level of the wine Signup and view all the answers

Why should the serving temperature of wine be considered?

To affect the way the wine is perceived by the palate Signup and view all the answers

What happens to the grape juice during fermentation?

The sugar is converted to alcohol Signup and view all the answers

What is the term for the dead yeast cells at the bottom of the tank?

Lees Signup and view all the answers

What is the ideal storage temperature for wines?

12°C Signup and view all the answers

Why should Pinot Noir be served at a cooler temperature?

To retain its freshness Signup and view all the answers

What is the result of higher temperature on wine maturation?

It accelerates the maturation process Signup and view all the answers

What can contribute to strong chemical smells in wine?

And strong chemical smells Signup and view all the answers

What is a characteristic of the Burgundy region?

Cool wind from the nearby Alp Signup and view all the answers

What is the grape variety commonly associated with the region of Von Winnig Riesling Trocken?

Riesling Signup and view all the answers

Why should wines with low tannins be served cool?

To preserve their freshness Signup and view all the answers

What can affect the cost of wine production?

All of the above Signup and view all the answers

Why should wines be stored on their side?

To prevent the cork from drying out Signup and view all the answers

What is the purpose of storing wine in a cool place?

To slow down the maturation process Signup and view all the answers

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

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Description

Get comfortable with wine and dispel myths surrounding it. Learn about wine from both consumer and business perspectives. Perfect for introductory level wine enthusiasts.

Wine Appreciation 101

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Podcast

Questions and Answers

What is the purpose of chilling grape juice before fermentation in cool climates?

What is the common name for grape juice before fermentation begins?

Oak aging can impart flavors like vanilla, spice, and tannins to wines.

In traditional winemaking, _____________ is the process of moving grape skins cap back down.

Match the grape variety with its country of origin:

What is the name of grape juice before it begins fermentation?

What is the function of oak aging in winemaking?

Fining and/or filtration in winemaking inevitably removes some of the goodness from wine. Traditional fining agents include ________.

Red wine can be made by processing grapes as if making white wine.

Match the following regions with their respective wines:

At what temperature should medium-bodied wines be served?

Why should Pinot Noir be served at a cooler temperature?

How should wines with low tannins be served?

What is the ideal storage temperature for wines?

Why should wines be stored on their side?

Why does higher temperature accelerate wine maturation?

What can contribute to strong chemical smells in wine?

What can affect the cost of wine production?

What is a characteristic of the Burgundy region?

What grape variety is commonly associated with the region of Von Winnig Riesling Trocken?

What is the effect of leaving wine on the lees?

What is the purpose of oak aging in winemaking?

What is the result of fermenting white grapes with their skins?

What is the process of moving grape skins cap back down called?

What is the result of fermenting red grapes with minimal skin contact?

What is the purpose of fining and filtration in winemaking?

What is the purpose of adding sugar during fermentation in cool climates?

What is the effect of using new oak barrels in winemaking?

What happens to the grape juice during fermentation?

What is the result of fermenting white grapes with their skins for a longer period?

What is the term for removing the wine from the dead yeast cells at the bottom of the tank?

What is the purpose of crushing grapes in winemaking?

Why are grape skins, stalks, and pips removed from the grape juice?

What is the traditional method of pressing grape juice?

What is the purpose of chilling grape juice before fermentation?

What is the term for the dead yeast cells at the bottom of the tank?

What happens to the grape juice during pre-fermentation?

What is the purpose of acidification in warm climates?

What is the role of yeast in fermentation?

What is the term for grape juice before fermentation begins?

What is the primary purpose of fining and filtering in winemaking?

What is the result of a higher alcohol content in wine?

What is the role of acidity in wine?

What is the importance of oak aging in winemaking?

What should be considered when choosing a wine to serve?

What is the result of serving wine at a colder temperature?

What is the purpose of toasting barrels in winemaking?

What is the role of grape variety in winemaking?

What is the importance of Vitis Vinifera in winemaking?

What should be considered when seeking advice from a wine waiter or sommelier?

What is the effect of leaving wine on the lees?

What is the purpose of oak aging in winemaking?

What happens when white grapes are fermented with their skins?

What is the traditional method of pressing grape juice?

What is the result of fermenting red grapes with minimal skin contact?

What is the purpose of fining and filtration in winemaking?

What is the effect of using new oak barrels in winemaking?

What happens when grape juice is fermented in oak?

What is the result of fermenting white grapes with their skins for a longer period?

What is the purpose of oak in winemaking?

What is the primary purpose of fining and filtration in winemaking?

What is the result of a higher alcohol content in wine?

What is the importance of Vitis Vinifera in winemaking?

What is the primary purpose of adding sugar during fermentation in cool climates?

What is the result of fermenting grape juice without skins, stalks, and pips?

Why should a wine waiter or sommelier be consulted when choosing a wine?

What is the role of acidity in wine?

What is the term for removing the wine from the dead yeast cells at the bottom of the tank?

What is the purpose of chilling grape juice before fermentation in cool climates?

What happens to the wine when it is served at a colder temperature?

What is the role of yeast in fermentation?

What is the purpose of toasting barrels in winemaking?

What is the term for grape juice before fermentation begins?

What is the result of ripe fruit flavors and higher alcohol in wine?

What is the role of grape variety in winemaking?

Why are grape skins, stalks, and pips removed from the grape juice?