Manila Young Sommelier 2024 Wine Theory Quiz Reviewer PDF

_________________________________________________________________________________ MANILA YOUNG SOMMELIER COMPETITION Avenir: Unveiling Tomorrow’s Classics REVIEWER MANILA YOUNG SOMMELIER 2024...

_________________________________________________________________________________ MANILA YOUNG SOMMELIER COMPETITION Avenir: Unveiling Tomorrow’s Classics REVIEWER MANILA YOUNG SOMMELIER 2024 WINE THEORY QUIZ REVIEWER _____________________________________________________________________________________ TABLE OF CONTENTS Wine Laws…………………………………………………………………………………......3 Wine Viticulture...………………………...……………………………………………….10 Wine Making…...…………………………………………………………………………….11 White Grape Varietals……...………………………………………………………….…12 Red Grape Varietals……...……………………………………………………………..…14 Wine Regions………………………………………………………………………………....16 OLD WORLD France………...………………………………………………………………………...16 Germany...………………………………………………………………………….....22 Italy……………………………………………………………………………………......23 Portugal………………………...………………………………………………….......24 Spain…………………...………………….............................……………………24 NEW WORLD Argentina……….............................……………………………………………..25 Chile………………………………………….............................…………………..25 Australia……………………………………………………………….......................26 New Zealand…………………………………………………………………………..….28 South Africa...…………………………………………………………………………….28 United States of America...…………………………………………………………28 Glossary of Tasting and Technical Wine Terms……...………………………………30 2 Updated as of April 8, 2024 _____________________________________________________________________________________ WINE LAWS COUNTRY France Appellation Vin Délimité Indication Vin De France d’Origine Qualité Géographique Contrôlée Supérieure Protégée Italy Denominazione Denominazione Indicazione Vino de Tavola di Origine di Origine Geografica Controlata E Controllata Tipica Garantita Spain Denominación Denominación Indicación Vino de la Tierra de Origen de Origen Geográfica Calificada Protegida FRANCE The French appellation quality system is a set of standards that regulate the production and quality of wines and spirits in France. The system has three official tiers of quality classification: AOC/AOP, IGP, and VdF. a. AOC/AOP (Appellation d’Origine Contrôlée/Protégée) is the highest category and indicates the geographical origin, quality and style of a wine. AOC/AOP wines must meet very strict specifications, which determine the grape varieties, yields, alcohol content, and winemaking techniques that are allowed in a specific terroir. A terroir is a geographical area that gives a wine its unique qualities, such as soil, climate, and tradition. AOC/AOP wines are therefore original and not reproducible, and they honor the terroir and tradition. There are about 375 AOC/AOP wines in France, covering almost 450,000 hectares of vines and more than 20 million hectoliters sold. b. IGP (Indication Géographique Protégée) is the middle category and means ‘wine of the land’. IGP wines must also come from a specific geographical area, but it can be larger and less defined than an AOC/AOP area. The specifications for IGP wines are also less strict than for AOC/AOP wines, and they allow more freedom in the choice of grape varieties and production methods. IGP wines are therefore more diverse and innovative, and they often list the grape varieties on the label. IGP wines are also cheaper than AOC/AOP wines, because they have less regulations and prestige. There are 75 IGP wines in France, and they are also known as Vin de Pays, which means Country Wines. c. VdF (Vin de France) is the lowest category and means ‘wine without a geographical indication’. VdF wines have no restrictions on the origin of the grapes or the winemaking methods. VdF wines are usually simple and inexpensive, and they can be blended from different regions or vintages. VdF wines are also labeled with the grape varieties and the vintage year. 3 Updated as of April 8, 2024 _____________________________________________________________________________________ ITALY Italy also has a wine classification system, similar to the French one, but with some differences. The Italian system has four tiers of quality labels: DOCG, DOC, IGT, and VdT. a. DOCG stands for Denominazione di Origine Controllata e Garantita, which means Controlled and Guaranteed Designation of Origin. This is the highest and most strict classification for Italian wines, covering a limited number of first-class wines. DOCG wines must meet all the label requirements that the DOC wines must follow, plus some extra rules indicating vineyard yield, grape types, alcohol content, and minimum aging. DOCG wines undergo analysis and testing by a government-approved panel, and they have a status label on the neck: pink for red wines and green for white wines. Examples of DOCG wines are Brunello di Montalcino, Barolo, Chianti, and Franciacorta. b. DOC stands for Denominazione di Origine Controllata, which means Denomination of Controlled Origin. This is the main tier of Italian wine classification, covering almost every traditional Italian wine style. DOC wines must be made in specified, government-defined zones, following certain regulations that aim to preserve the wine’s character and quality. DOC wines also undergo analysis and testing by a government-approved panel, and they have to follow rules on vineyard trellising, irrigation, vinification, grape varieties, yields, alcohol levels, and aging. There are more 4 Updated as of April 8, 2024 _____________________________________________________________________________________ than 330 DOC wines in Italy. Examples of DOC wines are Montepulciano d’Abruzzo, Aglianico del Vulture, Bolgheri, and Soave. c. IGT stands for Indicazione Geografica Tipica, which means Typical Geographical Indication. This is a classification that allows some flexibility to Italy’s winemakers, often used for innovative or experimental wines. IGT wines must also come from a specific geographical area, but it can be larger and less defined than a DOC or DOCG area. The rules for IGT wines are less strict than for DOC or DOCG wines, and they allow more freedom in the choice of grape varieties and production methods. IGT wines are more diverse and innovative, and they often list the grape varieties on the label. IGT wines are also cheaper than DOC or DOCG wines, because they have less regulations and prestige. There are more than 120 IGT wines in Italy, and they are also known as Vin de Pays, which means Country Wines. Examples of IGT wines are the so-called Super Tuscans, such as Sassicaia, Tignanello, and Ornellaia. d. VdT stands for Vino da Tavola, which means Table Wine. This is the lowest and simplest classification for Italian wines, meaning wine with no indication of origin or quality. VdT wines have no restrictions on the origin of the grapes or the winemaking methods, and they can be blended from different regions or vintages. VdT wines are usually simple and inexpensive, and they are labeled with the grape varieties and the vintage year. 5 Updated as of April 8, 2024 _____________________________________________________________________________________ Classifying & Aging of Chianti As Sangiovese (the main grape in Chianti) ages it becomes more savory, loses color and its tannins soften. But only the best wines can age over a long period of time. Here are some labelling terms that you might see on either Chianti or Chianti Classico wines. Chianti: Aged for 6 months. Young, simple, tart, and fresh. Superiore: Aged for a year. Slightly bolder wines with smoother tannin. Riserva: Aged for 2 years. Usually, the top wines of a Chianti producer. These will normally have some oak aromas, such as vanilla or spice. Gran Selezione: Aged for at least 2.5 years (only found in Chianti Classico). Some of the most sought after wines in Tuscany with intense tannins, flavors, and aromas ranging from dried cherry, smoke, balsamic, and leather aromas. 6 Updated as of April 8, 2024 _____________________________________________________________________________________ Classifying & Aging of Valpolocella Valpolicella has everything you need for all seasons of imbibing. If you’re looking for an easy drinking, inexpensive, perfect-for-summer, light-bodied red wine for your picnic Valpolicella has you covered.If you’re looking for that impressive, ageworthy, expensive, fireside wine in the cold winter months to help warm you from the inside out, Valpolicella has you covered too. It also has different price points and styles in between. There are 5 levels of Valpolicella wine, including styles like Valpolicella Ripasso, which offer a better value than Amarone. Valpolicella Classico The grapes used here will be coming from the Classico area, the traditional, hilly area where grapes can ripen better and the quality tends to be quite good. Valpolicella Classico Superiore This is like Valpolicella Classico but with more body, a bit more alcohol (minimum is 12%), lots of crunchy red fruit flavours and might even have some vanilla, clove and smoke aromas. Superiore, in this case, means the wine will have been aged for 1 year minimum, with many producers choosing to age their wine in oak. Valpolicella Ripasso Ripasso style wines are kind of in between Amarone and Valpolicella Superiore – it has a dried fruit flavour, alcohol around 13%, more colour and texture than Superiore and a bit more body too – like the baby brother of Amarone.Producers take the partially fermenting skins from Amarone production and they add them to Valpolicella Classico wine and let the skins macerate for a while. This adds more flavour, tannins, a bit of alcohol and body too – resulting in Valpolicella Ripasso. Amarone della Valpolicella The king of Valpolicella wines, Amarone, is here to warm you up. This dry, bold, richly fruited, ageworthy red wine with high alcohol (15-16%) and subtle toast, smoke, and clove aromas, works best with bold foods like braised meats and aged cheeses.The grapes used to make this wine are shriveled using the Appassimento method. Producers pick bunches of grapes that are fresh, and then they dry them out a bit.During the 3-4 months that these grapes are shrivelling in special drying houses, the sugar, acid, flavour and tannin starts to concentrate – this means we can get more out of our grapes. We end up with dried fruit flavours, higher alcohol levels, more tannin and colour. Amarone is also aged in oak for a minimum of 2 years, hence the spicy notes. Because there’s less of it produced, the prices tend to be high. If you’re looking for a wine to keep in your cellar, this is the one to choose. 7 Updated as of April 8, 2024 _____________________________________________________________________________________ Recioto della Valpolicella ○ Producers use the same shriveled grapes that are used for Amarone, however instead of letting the fermentation (when yeast turn sugar into alcohol) finish, they stop it early and we’re left with a red wine with about 12-13% and some sweetness (around 50g/L). These wines can age for a very long time, where they become more meaty and savoury. If you do find one (they don’t make much of it!) then you’ll end up paying fairly high prices for this fine and rare sweet red wine. SPAIN The Spanish system has four tiers of quality labels: DOCa, DO, IGP, and VdT. a. DOCa stands for Denominación de Origen Calificada, which means Qualified Designation of Origin. This is the highest and most strict classification for Spanish wines, covering a limited number of first-class wines. DOCa wines must meet all the label requirements that the DO wines must follow, plus some extra rules indicating vineyard yield, grape types, alcohol content, and minimum aging. DOCa wines undergo analysis and testing by a government-approved panel, and they have a status label on the neck: pink for red wines and green for white wines. 8 Updated as of April 8, 2024 _____________________________________________________________________________________ b. DO stands for Denominación de Origen, which means Denomination of Origin. This is the main tier of Spanish wine classification, covering almost every traditional Spanish wine style. DO wines must be made in specified, government-defined zones, following certain regulations that aim to preserve the wine’s character and quality. DO wines also undergo analysis and testing by a government-approved panel, and they have to follow rules on vineyard trellising, irrigation, vinification, grape varieties, yields, alcohol levels, and aging. There are more than 330 DO wines in Spain c. IGP stands for Indicación Geográfica Protegida, which means Protected Geographical Indication. This is a classification that allows some flexibility to Spain’s winemakers, often used for innovative or experimental wines. IGP wines must also come from a specific geographical area, but it can be larger and less defined than a DO or DOCa area. The rules for IGP wines are less strict than for DO or DOCa wines, and they allow more freedom in the choice of grape varieties and production methods. IGP wines are more diverse and innovative, and they often list the grape varieties on the label. IGP wines are also cheaper than DO or DOCa wines, because they have less regulations and prestige. There are more than 120 IGP wines in Spain, and they are also known as Vin de Pays, which means Country Wines d. VdT stands for Vino de la Tierra, which means Wine of the Land. This is the lowest and simplest classification for Spanish wines, meaning wine with no indication of origin or quality. VdT wines have no restrictions on the origin of the grapes or the winemaking methods, and they can be blended from different regions or vintages. VdT wines are usually simple and inexpensive, and they are labeled with the grape varieties and the vintage year. 9 Updated as of April 8, 2024 _____________________________________________________________________________________ WINE VITICULTURE Wine viticulture is the cultivation and harvesting of grapes for wine making. It is a branch of horticulture that involves the study of grape varieties, terroirs, vineyard management, pest and disease control, pruning, irrigation, and harvesting. Wine viticulture is an ancient practice that dates back to at least 8,000 years ago, when humans first domesticated wild grapes and fermented their juice. Wine viticulture has evolved over time with advances in science, technology, and agriculture, but it still requires a lot of skill, knowledge, and passion from the viticulturists who grow the grapes and the winemakers who process them into wine. a. Climate: The climate of a region determines the types of grapes that can grow there, as well as the quality and quantity of the harvest. Different grape varieties have different preferences for temperature, sunlight, rainfall, and humidity. For example, cool-climate grapes like Pinot Noir and Riesling tend to produce wines with high acidity and low alcohol, while warm-climate grapes like Cabernet Sauvignon and Syrah tend to produce wines with high alcohol and low acidity. Climate also influences the ripening of the grapes, which affects their sugar, acid, and phenolic levels b. Soil: The soil of a vineyard affects the growth and health of the vines, as well as the flavor and quality of the grapes. Different soils have different properties, such as texture, drainage, fertility, pH, and mineral content. For example, sandy soils tend to produce light and fruity wines, while clay soils tend to produce full-bodied and tannic wines. Soil 10 Updated as of April 8, 2024 _____________________________________________________________________________________ also influences the water and nutrient availability for the vines, which affects their vigor and yield c. Topography: The topography of a vineyard affects the exposure and orientation of the vines, as well as the microclimate and drainage of the site. Different aspects and slopes have different effects on the amount and intensity of sunlight and wind that the vines receive, which affects their photosynthesis and transpiration. For example, south-facing slopes tend to receive more sunlight and heat, while north-facing slopes tend to receive less. Topography also influences the air circulation and water runoff around the vines, which affects their temperature and moisture levels d. Viticulture practices: The viticulture practices of a vineyard affect the management and manipulation of the vines, as well as the timing and method of the harvest. Different practices have different effects on the growth and development of the vines, as well as the quality and quantity of the grapes. For example, pruning controls the shape and size of the vines, thinning reduces the number of clusters and berries, trellising supports the vines and exposes them to sunlight, irrigation regulates the water supply, and harvesting determines the ripeness and condition of the grapes Wine viticulture is a complex and fascinating field that combines science, art, and tradition. It is the foundation of winemaking, as the quality of the wine depends largely on the quality of the grapes. Wine viticulture is also a reflection of the culture and history of a region, as different regions have different styles and expressions of wine. Wine viticulture is therefore not only a way of producing wine, but also a way of expressing and enjoying life. WINE MAKING Harvesting: This is the first step of winemaking, where the grapes are picked from the vineyard at the optimal ripeness level. The ripeness depends on the grape variety, the wine style, and the weather conditions. Harvesting can be done by hand or by machine, and it can be done during the day or at night. Harvesting is a crucial step, as it determines the quality and quantity of the grapes that will be used for winemaking Crushing and pressing: This is the second step of winemaking, where the grapes are crushed and pressed to extract the juice and separate it from the skins, seeds, and stems. The crushing and pressing methods vary depending on the type and color of the wine. For white wines, the grapes are usually pressed immediately after harvesting, to avoid contact with the skins and prevent oxidation. For red wines, the grapes are usually crushed and destemmed, but not pressed, to allow contact with the skins and extract color, flavor, and tannins. For rosé wines, the grapes are either pressed lightly after a short maceration with the skins, or bled off from a red wine fermentation. Crushing and pressing is an important step, as it determines the composition and character of the juice that will be fermented into wine Fermentation: This is the third step of winemaking, where the juice is converted into wine by the action of yeast. The yeast consumes the sugar in the juice and produces alcohol, carbon dioxide, 11 Updated as of April 8, 2024 _____________________________________________________________________________________ and other byproducts. The fermentation can be done by natural or inoculated yeast, and it can be controlled by temperature, oxygen, and nutrient levels. The fermentation can also be stopped or restarted by various methods, such as cooling, filtering, or adding sulfur dioxide. The fermentation can take place in different vessels, such as stainless steel tanks, oak barrels, or concrete eggs. The fermentation is a vital step, as it determines the alcohol level, the flavor profile, and the style of the wine Aging and maturation: This is the fourth step of winemaking, where the wine is stored and aged for a period of time to improve its quality and complexity. The aging and maturation can be done in different vessels, such as oak barrels, stainless steel tanks, or bottles. The aging and maturation can also involve different processes, such as malolactic fermentation, racking, fining, filtering, or blending. The aging and maturation is an optional step, as some wines are meant to be consumed young, while others benefit from aging. The aging and maturation is a subtle step, as it influences the texture, aroma, and taste of the wine Bottling and labeling: This is the final step of winemaking, where the wine is transferred into bottles and sealed with a closure, such as a cork, a screw cap, or a synthetic stopper. The bottling and labeling can also involve adding some additives, such as sulfur dioxide, sugar, or acid, to adjust the wine’s stability and balance. The bottling and labeling is a practical step, as it prepares the wine for distribution and consumption. The bottling and labeling is also a legal step, as it requires following the regulations and standards of the wine’s origin and destination WHITE GRAPE VARIETALS AIREN: A Spanish white grape that covers more planting area than any grape in Spain, due in part to its low-vine-density style of growing. ALIGOTE: This grape is referred to as Burgundy’s “second” white grape (to Chardonnay). Records date it back to the 18th Century. ALBARINO: One of Spain’s champion whites that grows best in the cooler climates of Rias Baixas. You’ll note wines become richer and more grapefruit-driven from the inland areas where there are more clay-based soils. ARNEIS: This grape’s origins lie in the Piedmont region of northwestern Italy. It is also grown in Australia. ASSYRTIKO: One of the better-quality indigenous white grape varieties of Greece. CHARDONNAY: This world-renowned grape sees to have originated in France. It has been discovered to be a cross between the Pinot Noir and Gouais Blanc grapes. CHENIN BLANC: The versatile French white wine grape originated in the Loire and Languedoc-Roussillon regions; where it produces some of the worlds longest-lived, mildly sweet wines. COLOMBARD: This white wine grape originated in the northern Bordeaux region of France. It is a cross between the Gouais Blanc and Chenin Blanc grapes. 12 Updated as of April 8, 2024 _____________________________________________________________________________________ CORTESE: An Italian white grape that dates to the 18th century in the Piedmont region; today it is grown in the northwestern areas of Lombardi, Liguoria and Piedmont. FIANO: A distinctly flavored, classic Italian grape from the Campagna region of southern Italy. FURMINT: This strong, distinctively flavored grape is the most important variety used to make Tokaji in Hungary. GARGANEGA: A white grape from the Veneto region of northeastern Italy; also grown in the Fruilli and Umbria regions. The origins of Garganega seem to lie in Greece. GEWURTZRAMINER: This pink-colored grape dates to 1000 A.D. in Termeno (or Tramin), a town in the Alto Adige region of Italy. GLERA: is a white wine grape variety most famous for its use in prosecco, the sparkling white wine that is Italy's answer to Champagne. GODELLO: Native to the Sil River valley of Galicia in northwest Spain and northern Portugal. It is known as Verdelho in Portugal. GRECO DI TUFO: This grape was originally imported to southern Italy from Greece around 500 A.D. It is also known as Greco Bianco GRÜNER VELTLINER: This is the most important white wine grape in Austria, where it produces fresh, well-balanced wines, with a light, fruity, sometimes slightly spicy, flavor. Top-quality are produced from the Wachau can have a penetrating pepperiness. MALVASIA: The name Malvasia is used to describe a host of grapes typically of ancient Greek origin. MARSANNE: This grape makes fat, rich, full wines and is one of the two major varieties used to produce the rare white wines of Hermitage and Châteauneuf-du-Pape. MELON DE BOURGOGNE: A white grape dating back to pre-Medieval times in the Burgundy region of France. MOSCATO D’ASTI: This grape is Italy’s version of France’s Muscat Blanc a Petit Grans. It is from the Piedmont region of western Italy, where it is also called Moscato Bianco. MULLER-THURGAU: This white grape was developed in 1882 by Dr. Muller Thurgau in Germany. PALOMINO FINO: A Spanish white wine grape thought to be of Andalusian origins, dating back to King Alfonso X’s reign. It is used to make Sherry. PALOMINO: The classic sherry white grape variety. PARELLADA: The major white grape variety of Catalonia, used for still wines and sparkling Cava, in which it imparts a distinctive aroma and is used to soften the firm Xarel-lo grape. PEDRO XIMENEZ: A white grape thought to have been brought to the Jerez region of southern Spain from Germany’s Rhine River valley by Pedro Ximenez, a 17th-century Spanish soldier. PINOT BLANC: A white grape from the Burgundy and Alsace regions of France. Pinot Blanc and Pinot Gris are field mutations of the red parent, Pinot Noir. PINOT GRIS: A French white grape that ranges in grayish tones. It is a naturally occurring mutation of Pinot Noir and is known as Pinot Grigio in Italy. REISLING: A German white grape from the Rhine River valley, dating back to 1435 in Germany, Austria and France. Its popularity has waxed and wanted over the centuries. ROUSSANNE: A fashionable white grape from the Rhone valley of France. It is often blended with the Marsanne grape from the same region. 13 Updated as of April 8, 2024 _____________________________________________________________________________________ SAUVIGNON BLANC: This white grape’s origins lie in the Bordeaux region of France. In 1997 it was discovered to be a natural mutation of Cabernet Franc and Cabernet Sauvignon. SAVAGNIN: A white grape with small, pale berries. Almost exclusively grown in the eastern Jura region of France. SOAVE: The Garganega variety is the primary grape of both Soave (“Swah-vay”) and Gambellara. While the wines are lithe and mineral on release, they slowly gain peach, marzipan, and tangerine aromas as they age for 4–6 years. TREBBIANO: This is the most planted white grape in Italy. It dates to the 1300s in Bologna, Italy, and Avignon, France, where it is called Ugni Blanc. VERDELHO: The name of the variety of grapes from Portugal, whose origins lie in the Madiera region. In the Douro region it is called Gouveio. VERMENTINO: This white grape seems to have its origins in Spain. It was brought to Italy in the Middle Ages, where it now grown from Liguria to Sardinia, and into France. VIOGNIER: A white grape believed to have brought to the Rhone region of France in 281 A.D. by a Roman emperor of Dalmatia. VIURA: A Spanish white grape, also known as Macabeo, dating back to the turn of the 20th century. It is grown in the northern region of Rioja, Spain, and in the Languedoc-Roussillon regions of France. XAREL-LO: A white Spanish grape found mostly in Catalonia and the Alella region north of Barcelona, where it is called Pansa Blanca. RED GRAPE VARIETALS AGLIANICO: A rare grape found growing in the volcanic soils of Campania and Basilicata. Wines have a bold, savory taste with grippy tannins that smooth out slowly over a period of 10 or so years, eventually revealing soft, cured meat, and tobacco flavors. BOBAL: A variety that’s planted in vast numbers throughout the Castilla-La Mancha where it’s often used in basic bulk “Tinto” blends. That said, a few producers make single-varietal wines that show how delightfully fruity and aromatic this everyday drinker can be. BARBERA: A medium-bodied Italian grape BLAUFRÄNKISCH: Remains at its core an exciting, peppery wine, with notes of dark plums and black cherries, and remains the second most dominant red grape variety under vine in Austria. CABERNET FRANC: The parent of Cabernet Sauvignon, with similar flavors and a longer history. CABERNET SAUVIGNON: the “King of Grapes,” it’s a red powerhouse with excellent aging potential. DOLCETTO: Translating to “Little Sweet One,” it’s an Italian slurping red. DORNFELDER is a dark-skinned variety of grape of German origin used for red wine. It was created by August Herold (1902–1973) at the grape breeding institute in Weinsberg in the Württemberg region in 1955. 14 Updated as of April 8, 2024 _____________________________________________________________________________________ GARNACHA: The true origins of Grenache are Spanish, suggesting we immediately adopt Garnacha as the grape’s official name! The regions of Aragon and Navarra produce fruity styles whereas old vine Vinos de Madrid have increased tannin and elegance GAMAY: The mass-produced wine of this famous grape from Beaujolais has a tell-tale “pear-drop” aroma, indicative of its maceration carbonique style of vinification. These wines should be drunk very young and fresh, although traditionally vinified wines from Beaujolais’ 10 classic crus can be aged like other red wines and, after 10 or 15 years. LAMBRUSCO: An Italian variety, this is famous for its production of the medium-sweet, red, frothy wine of the same name in the Emilia-Romagna area. MALBEC: This grape is traditionally used in Bordeaux blends in order to provide color and tannin. It is also grown in the Loire, Cahors, and Mediterranean regions, among many others, and was the grape responsible for the “black wine of Cahors”—a legendary name, if not wine, in the 19th century. A full-bodied red wine that has become one of Argentina's most planted red grape varieties. MONTEPULCIANO: A late-ripening variety that performs best in the Abruzzi region of Italy, where its wines are very deep in color, and can either be full of soft, fat, luscious fruit, or made in a much firmer, more tannic, style. MOURVÈDRE: This late-ripening grape grows in the warmer climates of southern France, such as the Bandol (Provence) and Châteauneuf-du-pape (Southern Rhône) appellations. NEBBIOLO: Famous for its production of Barolo, this grape is also responsible, totally or in part, for the other splendid wines of Piedmont in Italy, such as Gattinara, Barbaresco, Carema, and Donnaz. NERELLO MASCALESE: A stunning volcanic red grape predominantly grown in Sicily. NERO D'AVOLA: is the most important red wine variety in southern Sicily. It produces a fruity wine with a good body that is perfect for barrel-aging or blending with other wines. PINOT MEUNIER: One of three grapes’ winemakers can legally use to make Champagne (the other two are Chardonnay and pinot noir), pinot meunier used to be the most popular variety in the region in Champagne. Now, pinot noir dominates Champagne PINOT NOIR: Light on its feet but bursting with flavor—a legendary red grape. PINOTAGE: A Pinot Noir x Cinsault cross developed in 1925, it occupies an important position in South African viticulture, where its rustic and high-toned wine is greatly appreciated. PRIMITIVO: is the Italian name for zinfandel (a Croatian grape). In Italy, it's mostly grown in Puglia and can be sold under the name primitivo or zinfandel. SANGIOVESE: This is the principal variety used in Chianti. In a pure varietal form, it can lack fruit and have a metallic finish. SPÄTBURGUNDER Germany’s most famous red grape is (German word for PINOT NOIR.) SYRAH (SHIRAZ): Known worldwide for its power and spice—the quintessential Aussie grape. TEMPRANILLO: This is the most important variety in Rioja, Spain. TOURIGA NACIONAL: Portugal’s notable grape variety, slowly gaining favor in Australia 15 Updated as of April 8, 2024 _____________________________________________________________________________________ XINOMAVRO: The most distinguished red variety of Northern Greece. It manages well in continental climates, and it is cultivated in more regions than any other variety in Greece. Its grapes have an intensely acidic taste, even when mature. ZWEIGELT: Named after the plant breeder, Dr. Fritz Zweigelt, this grape variety is 100% Austrian, and is the most commonly planted red grape variety in the country. WINE REGIONS OLD WORLD FRANCE o Bordeaux is an area in an almost-perfect viticultural situation on the west coast of France and benefits from the ultimate marketing tool—a château-based classification system that was established 150 years ago. Bordeaux Wine Region Médoc and Graves aka “Left Bank” This area is known for its gravelly soils and graphite-driven red wines with a dominance of Cabernet Sauvignon in the blend. The most prestigious sub-regions in the Médoc include Pauillac, Saint-Julien, Saint–Estephe, Margaux and Pessac-Leognan (the areas first classified in 1855). The wines from Médoc are some of the boldest and most tannic of Bordeaux, perfect for aging or matching with red meat. Here is a typical example of a left bank Bordeaux blend in order of proportion: Left Bank Bordeaux Blend ○ Cabernet Sauvignon ○ Merlot ○ Cabernet Franc ○ Malbec ○ Petit Verdot Libournais aka “Right Bank” This area in Bordeaux is known for its red clay soils that produce bold plummy red wines with a dominance of Merlot. The most well-known and sought after sub-regions including Pomerol and Saint-Emilion. The wines from around Libourne are still moderately bold, but generally have softer, more refined tannins. For this reason, right bank wines are a great way to get introduced to the region. Here is a typical example of a Libournais Bordeaux blend in order of importance: Right Bank Bordeaux Blend ○ Merlot ○ Cabernet Franc ○ Cabernet Sauvignon ○ Cru Classifications of Bordeaux 16 Updated as of April 8, 2024 _____________________________________________________________________________________ There are several classifications of Bordeaux wines across the region. Several are worth investigating to identify great regional producers. Crus Artisans Small artisan producers of the Médoc Crus Bourgeois For producers in the Médoc based on quality assessment of regional character Crus Classés de Graves A classification of producers in Graves from 1953 (amended in 1959) Crus Classés de Saint-Émilion A classification of top quality producers in Saint-Émilion that is revisited every 10 years. Crus Classés de 1855 A 5-tier classification of producers in Médoc and Graves (and sweet wines from Sauternes and Barsac) from 1855. One producer moved up a tier in 1973 THE 1855 CLASSIFICATION OF BORDEAUX RED WINES OF THE GIRONDE First Growths (5 chateaux) Château Lafite-Rothschild, Pauillac Château Latour, Pauillac Château Margaux Château Haut-Brion, Pessac (Graves) Château Mouton-Rothschild, Pauillac (elevated from a Second Growth in 1973) o Medoc lies on the left bank of the Gironde estuary, stretching northwest from Bordeaux in the south to Soulac in the north. o St.-Estèphe is the most northerly of the four classic communes of the Médoc. It is situated 11 miles (18 kilometers) south of Lesparre, bordering the Gironde. o Pauillac is sandwiched between St.-Estèphe to the north and St.- Julien to the south. o St.-Julien lies in the center of the Haut-Médoc, 2.5 miles (4 kilometers) south of Pauillac. o Margaux is in the center of the Haut- Médoc, some 17 miles (28 kilometers) northwest of Bordeaux, encompassing the communes of Cantenac, Soussans, Arsac, and Labarde, in addition to Margaux itself. o GRAVES, CÉRONS, SAUTERNES, AND BARSAC The left bank of the Garonne river, stretching southeast from just north of Bordeaux to 6 miles (10 kilometers) east of Langon. Cérons, Sauternes, and Barsac are tucked into the southern section of the Graves district. 17 Updated as of April 8, 2024 _____________________________________________________________________________________ o Libournais and Fronsadais The right bank of the Dordogne River, known as the Libournais district, is red-wine country. o St.-Émilion is on the right bank of the Dordogne, 80 miles (50 kilometers) east of Bordeaux o Pomerol is a small rural area on the western extremity of the St.-Émilion district, just northeast of Libourne. o Bourge and Blaye are the vineyards fan out behind the town of Bourg, which is situated on the right bank of the confluence of the Dordogne and the Garonne, some 12.5 miles (20 kilometers) north of Bordeaux. Blaye is a larger district that unfolds beyond Bourge o Entre-deux-mers A large area east of Bordeaux between the Garonne and Dordogne rivers. o Burgundy or Bourgogne as it is known in French, is an area rich in history, gastronomy, and wine, but unlike the great estates of Bordeaux, the finest Burgundian vineyards are owned by a proliferation of smallholders o Chablis is one of Burgundy’s two classic white- wine areas, yet this island of vines is closer to Champagne than to the rest of Burgundy, and its Chardonnay grape is grown on soils and under climatic conditions that are more champenois than bourguignon. o Côte de Nuits is essentially a red-wine area (with one or two extraordinary whites), and with 22 of Burgundy’s 23 red grands crus, it is the place par excellence for Pinot Noir. o Côte de Beaune is renowned for its softness and finesse, characteristics that become more evident as one progresses south through the region, but with seven of Burgundy’s eight white grands crus this is really Chardonnay country, and the wines produced are the richest, longest-lived, most complex, and stylish white wines in the world. o Côte Chalonnaise was once the forgotten area of Burgundy, perceived as too serious for its own good. Because its flavorsome reds and buttery whites have more in common with the wines of the Côte de Beaune than elsewhere, merchants categorized them as inferior or pretentious. Perhaps the Côte Chalonnaise need not have been forgotten had merchants thought of it more as a superior Mâconnais than as an inferior Côte de Beaune o Mâconnais produces three times more white wine than the rest of Burgundy put together and, although it never quite matches the high quality achieved in the Côte d’Or, its best producers make the world’s greatest-value pure Chardonnay o Beaujolais is famous for producing the only Gamay wine to gain classic status—a purple-colored, fresh, light, and quaffing wine that accounts for almost half of all the Burgundy produced each year 18 Updated as of April 8, 2024 _____________________________________________________________________________________ o Champagne most northerly of the AOC wine regions of France lies some 90 miles (145 kilometers) northeast of Paris, and is separated from Belgium by the forested hills of the Ardennes. Four-fifths of the region is in the Marne, and the balance is spread over the Aube, Aisne, Seine- et-Marne, and the Haute-Marne. The Champagne region of France is a historical and cultural area in the northeast of the country, famous for producing the sparkling white wine that bears its name. The region covers about 34,000 square kilometers (13,000 square miles) and includes five wine-producing districts: Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne. The region is also home to the city of Reims, where the French kings were crowned, and the town of Épernay, where many of the champagne houses are located ▪ The Champagne region has a cool and continental climate, with an average annual temperature of 10 °C (50 °F) and an average annual rainfall of 630 mm (25 inches). The region is located near the northern limit of the wine world, which makes it challenging for the grapes to fully ripen. However, this also gives the grapes a high level of acidity, which is ideal for making sparkling wine. The region has a unique, chalky soil, which provides good drainage and reflects the sunlight to the vines. The soil also contributes to the minerality and freshness of the wine ▪ The main grapes grown in the Champagne region are Chardonnay, Pinot Noir, and Pinot Meunier. Chardonnay is a white grape that gives the wine elegance, finesse, and floral aromas. Pinot Noir is a black grape that gives the wine structure, body, and red fruit flavors. Pinot Meunier is also a black grape, but it is less aromatic and more rustic than Pinot Noir. It gives the wine roundness, fruitiness, and adaptability to different soils. The grapes are usually blended together to create different styles of champagne, such as brut, extra dry, sec, demi-sec, and doux ▪ The Champagne region is the birthplace of the traditional method of making sparkling wine, which involves a second fermentation in the bottle. The process was developed in the 17th century by a monk named Dom Pérignon, who is considered the father of champagne. The process involves adding a mixture of sugar and yeast to the still wine, which creates bubbles of carbon dioxide. The bottles are then aged for at least 15 months, during which the yeast cells die and form a sediment called lees. The bottles are then riddled, or rotated and tilted, to move the lees to the neck of the bottle. The bottles are then disgorged, or opened and the lees removed, and topped up with a dosage, or a mixture of wine and sugar, to adjust the sweetness level. The bottles are then corked and labeled, ready to be sold ▪ The Champagne region is one of the most prestigious and celebrated wine regions in the world, and its wine is synonymous with luxury, celebration, and romance. The region produces about 300 million 19 Updated as of April 8, 2024 _____________________________________________________________________________________ bottles of champagne every year, and exports them to more than 190 countries. The region is also a popular tourist destination, attracting millions of visitors who come to enjoy the scenic landscapes, the historic monuments, and the tasting tours FIVE MAJOR DISTRICTS IN CHAMPAGNE Montagne De Reims Côte Des Blancs Vallée De La Marne The Aube Côte De Sézanne 20 Updated as of April 8, 2024 _____________________________________________________________________________________ 21 Updated as of April 8, 2024 _____________________________________________________________________________________ o Alsace northeast corner of France, flanked by the Vosges mountains and bordered by the Rhine and Germany’s Black Forest. Six rivers rise in the fir-capped Vosges, flowing through the 60-mile (97- kilometer) strip of vineyards to feed the River Ill. o Loire Valley is the home of Sauvignon Blanc, the only wine area in the world that specializes in Cabernet Franc and, in truly great vintages, makes some of the most sublime and sumptuous botrytized wines o Rhône Valley also produces small quantities of rosé and white, and even some sparkling and fortified wines. o Longuedoc-Roussillon is a crescent of vineyards situated in southern France between the Rhône to the east and the Pyrenees to the southwest o Provence is situated in the southeast of France, between the Rhône delta and the Italian border. A farther 68 miles (110 kilometers) southeast lies Corsica GERMANY Germany is where the best German wines (Riesling and Pinot Noir) are better than ever, but the worst have never been as bad, and the German wine law passed in 1994 to replace the flawed law of 1971 has unfortunately not improved matters. On top of this, we now have a befuddled Großes Gewächs classification muddying the water at the very top end of the market, and wine labels with Anglicized fantasy names that are supposed to simplify labeling at the bottom end of the market, yet make some German wines look as if they were made in Eastern Europe. o Mosel is where the greatest Rieslings grown along the Mosel River have an excruciating, but delightful, acidity that can only be relieved through a knife-edge balance of sweetness. Unlike in the warmer Rhine regions, the Riesling grape is at its best here in hot vintage o Nahe, a sunny microclimate and varied soils combine to produce wines that have the elegance of a Rheingau, the body of a light Rheinhessen, and the acidity of a Mosel. The perfumed aroma of a Nahe wine is unique, as are its extremely fragrant flavor and soft, smooth style o Rheignau is no doubt that Riesling, the king of Germany’s grapes, is more at home in and around the village of Johannisberg than anywhere else in the world. Nowhere else can it produce such lush, juicy-ripe wines with distinctive, silky-smooth peach fruit. o Rheinhessen is the most heavily cultivated of all Germany’s Qualitätswein regions. The diversity of its soils and grape varieties makes it impossible to convey a uniform impression of its wines. Riesling is planted in just eight percent of its vineyards. These vineyards produce cheap, unpretentious wines, ranging 22 Updated as of April 8, 2024 _____________________________________________________________________________________ from mild Silvaner to aromatic Müller-Thurgau, but some truly fine wines are to be found. o Pfalz, or Rheinpfalz, as it was called until recently, has always been capable of producing world-class wines, but it has only just started doing so on any widespread scale. The best winemakers of the Pfalz now tend to make rich, powerful, spicy wines that are more reminiscent of Alsace than those of Alsace’s mirror image o Hessische Bergstrasse is the smallest and least-known of Germany’s Qualitätswein regions, and its fruity wines are marked by a pronounced earthy acidity, with almost 60 percent made in a dry style ITALY Italy is the country churns out new appellations as if there is no tomorrow, with far too many that are far too obscure. The trend also continues to promote ordinary DOCs to even-less-than- ordinary DOCGs. Italy has an extraordinary and exceptional potential to make some of the greatest wines in the world, yet seems even more inept than France at running its wine industry o Piedmont is dominated by two black grapes (Nebbiolo and Barbera) and one white (Moscato). Nebbiolo makes the magnificently rich and smoky Barolo and the elegant, more feminine, yet sometimes just as powerful, Barbaresco. The Barbera has a much greater yield than Nebbiolo but is potentially almost as fine. It is softer in tannin, at least as high in acidity o Liguria is one of Italy’s smallest regions, Liguria is more famous for its Riviera, which is set against the dramatic and beautiful backdrop of the Maritime Alps, than it is for its wines. Cinque Terre, which is the best-known Ligurian wine, is named after the Cinque Terre, or five villages, which are perched along the Ligurian coast, above which the steep, intricately terraced vineyards tower like some great Aztec pyramid. o Veneto stretches from the Po River to the Austrian border, between Trentino-Alto Adige to the west and Friuli-Venezia Giulia to the east, and most of the wines are grown on alluvial plains in the south. Once famous, but more recently infamous, for its Valpolicella and Soave, the Veneto is also one of the most exciting hunting grounds for some of Italy’s best Bordeaux-type blends, and there are signs that even the abused wine names are beginning to regain a little of their former respectability. o TUSCANY (TOSCANA) is the home of traditional winemaking, Tuscany has also been the main focus of experimentation. Its powerful red Vino Nobile di Montepulciano was Italy’s first DOCG, and has been followed by Brunello di Montalcino, Chianti, Carmignano, and Vernaccia di San Gimignano. But not all of its finest wines bear these famous appellations, a fact recognized by the Tuscan producers themselves, who, on the one hand, sought the ideal DOCG solution for Chianti, while on the other began to invest in premium wines that were not 23 Updated as of April 8, 2024 _____________________________________________________________________________________ restricted by the DOC. It was the uncompromising quality of their Super-Tuscan wines that encouraged premium vini da tavola throughout the rest of Italy. o Sicily is the largest island in the Mediterranean and, in terms of quantity, is one of Italy’s most important wine regions, annually producing a quantity roughly equal to the Veneto or Emilia-Romagna o Campania where the best-known wine of Campania Felix, as the Romans called this area, is Lacryma Christi (Tears of Christ), but the best quality is the lesser-known Taurasi DOCG made from the underrated Aglianico grape. Falerno del Massico is an up-and-coming Aglianico-based DOC, but aside from wines made by individual producers such as Mastroberardino and Antica Masseria Venditti, there is little else of interest produced here. PORTUGAL Portugal is shaking off its image of tired white wines and dusty-dry reds. Thanks to a bonanza of grants during Portugal’s honeymoon period of European Union membership, its wine industry underwent a massive technological upgrade in the 1990s, and we are only just beginning to reap the rewards. First came fresh, fruity, inexpensive red wines, then a whole raft of classy, upmarket reds hit the shelves. Over the next few years, we shall see similar improvements in Portugal’s white wines. International varieties still have a role to play, but it will be this country’s indigenous grapes that will establish its reputation in the third millennium. And while Madeira suffers the same woes as most other fortified wines, port remains by-and-large resistant to the modern trend of ignoring this style of wine o Duoro districts of the Douro Valley in the north of Portugal. o Madeira gives its name to the only wine in the world that must be baked in an oven! This fortified wine is deliberately heated to replicate the voyages of old during which the wine accidentally underwent maderization at equatorial temperatures SPAIN Spain could achieve such a swift turnaround in the quality of its wines can be put down to its efforts to get out of the bulk wine market. The Spanish did not stop selling bulk wine altogether but prevented this low-quality product from dominating exports. By its very volume, bulk wine dilutes and downgrades a country’s winemaking reputation, and in the 1970s Spanish bulk wine was so bad that the country’s worsening image threatened to undermine its share of global markets just as the culture of wine drinking was developing in the US, the UK, and other potentially lucrative markets 24 Updated as of April 8, 2024 _____________________________________________________________________________________ o RIOJA is oaky, and all attempts to rid the wine of oak are doomed to failure. Oak is the basis of its fame and the reason it became Spain’s first and greatest red-wine success, and while critics who suggest that these wines are too oaky for today’s more sophisticated consumers may have a point, there is precious little left in most Rioja once you take away the oak o NAVARRA overlaps part of the Rioja Baja, but although not quite in the same league as Rioja in general, it is capable of producing some fine wines of exceptional value. o PENESÈS can be divided into three wine districts: Bajo Penedès, Medio Penedès, and Alta Penedès (also called Penedès Superior). Here more than 80 percent of the vineyards here were planted with black grapes. When the vines were grafted on to American rootstock, white varieties were given priority due to the growing popularity of sparkling white wines. It is easy to recognize the classic imported varieties in the vineyards because they are trained along wires, whereas traditional Spanish vines grow in little bushes o RIAS BIAXAS has lush green valleys meet coastal cities, creating a unique landscape. Albariño wines from Rías Baixas are mineral-driven, zesty whites, and there are also elegant reds made with Mencía. o PRIORAT is Perfect Mediterranean climate with unique microclimates. Cava, Spain’s answer to Champagne, thrives here. Indigenous grapes create savory wines with finesse. NEW WORLD Argentina vines grow mainly in the provinces of Mendoza and San. Juan, east of the Andes foothills, west of Buenos Aires. This is the fifth-largest wine country in the world, and could be a major force in the premium-quality sector, if only its excessive yields could be curbed. While Chile has strengthened its position as South America’s premier-quality wine-producing country by significantly reducing yields over the last ten years in order to concentrate on quality, Argentina has done the opposite. On the face of it, Argentina appears to have reduced production by some 10 per cent over the same period, but the fact is it has ripped up a third of its vineyards, thus its yield has actually increased from 66 to 88 hectoliters per hectare Chile vines are grown along 800 miles (1,300 kilometers) of Pacific coast and are most concentrated south of Santiago. Chile became South America’s best wine region, there was little incentive to look for better viticultural areas in uninhabited, less accessible parts of the country. New areas, such as the Casablanca Valley, are merely the fringe of the country’s best wine area, the Secano region, a strip of coastal hills. Here, the cool maritime breezes temper the midday sun and sufficient rainfall permits viticulture without irrigation—if, that is, producers are content with lower yields. Casablanca nudges into the northern end of this future wine area, the greatest potential of which extends as far south as Concepcion. 25 Updated as of April 8, 2024 _____________________________________________________________________________________ Australia Having built its name on the consistent quality of its high-volume brands, which have been aggressively marketed through multiple bottle discount deals, “Brand Australia” has grown into the biggest success story in modern wine history. Yet some producers are beginning to wonder whether they will ever sell their wines for what they are really worth—rather than giving them away 26 Updated as of April 8, 2024 _____________________________________________________________________________________ 27 Updated as of April 8, 2024 _____________________________________________________________________________________ New Zealand’s isolation and cool, maritime climate make it the most exciting place on Earth for wine, yet certain producers want to marginalize its most successful variety, Sauvignon Blanc. In the process they run the risk of ruining their unique reputation. While there is no doubt that New Zealand can and does produce top-class wines from numerous other grape varieties, only Sauvignon Blanc is undeniably a class apart from the same grape grown anywhere else in the world. No other country can make a similar claim for any other grape variety, and no other country has such an unassailable flagship for its wine industry. ▪ Northland ▪ Auckland ▪ Waikato ▪ Bay of Plenty ▪ Gisborne ▪ Hawke’s Bay ▪ Wellington South Africa the wine started to blossom, but by the turn of the millennium it had gone into overdrive, as new vineyards got on board, and winemakers grasped every opportunity to hone their skills in the full glare of international attention. Some observers have called on South Africa to focus its attention on those varieties it grows best, but this country has only just come in from the cold, and the next couple of decades will see plenty of experimentation. United States of America o California’s finest wines have become a victim of their own success. Ignoring the ridiculously priced iconic wines, the vast majority of California’s greatest wines can stand shoulder-to-shoulder with equivalently priced wines from the classic regions of France, yet while the international market is willing to pay such prices for famous names from Bordeaux, Burgundy, and the Rhône, it is either unwilling or lacks the knowledge to pay the same price for the California wines. This has resulted in mid priced California wines filling the top end of the available line on even the most open-minded export markets ▪ Mendocino ▪ Sonoma ▪ Napa Valley ▪ Central Coast ▪ Central Valley o Washington is a dry, semidesert wine area that has relatively recently become known for its muscular Bordeaux and Rhône varieties. After decades of needing to ride the Pacific Northwest denomination, both states are now emerging with their own clear identity o Oregon is where the first vinifera vines were planted in Oregon’s Rogue River Valley as early as 1854. These and other vinifera vineyards were still in existence at the time of Prohibition, but, as in Washington, the wine industry in Oregon relied almost entirely on labrusca grapes of the Concord variety until the 1970s. Change began in a small way in the 1960s and 1970s 28 Updated as of April 8, 2024 _____________________________________________________________________________________ FEATURED SPIRITS & LIQUEUR GIN is a distilled alcoholic drink flavored primarily with juniper berries and other botanical ingredients. It originated as a medicinal liquor, crafted by monks and alchemists across Europe. VODKA is a distilled liquor, clear and colorless, without a definite aroma or taste. Its alcoholic content typically ranges from about 40% to 55%. Vodka was traditionally distilled from cereal grains in Russia and Poland. Later, potatoes became increasingly used in vodka production. RUM is a distilled liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The resulting distillate is often aged in oak barrels. While associated with the Caribbean due to its Barbadian origin, rum is now produced in many sugar-producing regions, including the Philippines. LAMBANOG is a traditional Filipino distilled palm liquor. It is commonly derived from tubâ, which is made from coconut sap aged for at least 48 hours. Lambanog hails from Luzon and the Visayas Islands. Often described as “coconut vodka” due to its clear to milky white color and high alcohol content. After a single distillation, it typically has an alcohol content of 80 to 90 proof (40 to 45% ABV), which can go as high as 166 proof (83% ABV) after the second distillation. SAMBUCA is primarily flavored with essential oils from star anise (or occasionally green anise). It is bottled at a minimum of 38% alcohol by volume. GRAPPA is an Italian pomace brandy made from the fermented skins, pips, and stalks (known as pomace, marc, or vinaccia in Italian) left after grapes have been pressed to extract juice for winemaking. Grappa is distilled from the leftover grape pomace, which includes the skins, seeds, and stems. Grappa typically contains 35% to 60% alcohol by volume (70 to 120 US proof). VERMOUTH is an aromatized fortified wine, flavored with various botanicals such as roots, barks, flowers, seeds, herbs, and spices. Originally used for medicinal purposes, it later became a popular apéritif served in fashionable cafés around the clock. Bartenders embraced it in the late 19th century as a key ingredient for classic cocktails like the martini, Manhattan, Rob Roy, and Negroni. COINTREAU is a popular brand of triple sec, a type of orange-flavored liqueur. It is made from a blend of sweet and bitter orange peels, creating a balance of flavors that can be enjoyed on its own or used as a key ingredient in various cocktails. Cointreau is known for its clear, crisp orange taste with a hint of spice, making it a versatile and essential component in many classic drinks. TEQUILA is a distilled alcoholic beverage made primarily from the blue agave plant, primarily produced in the area surrounding the city of Tequila, in the highlands of the Mexican state of Jalisco. It typically has a clear to amber hue and is known for its unique flavor profile, which can range from earthy and vegetal to sweet and citrusy, depending on factors such as the aging process and the quality of the agave used. GLOSSARY OF TASTING AND TECHNICAL WINE TERMS APPELLATION: Literally a name, this term is usually used to refer to an official geographically based designation for a wine. AROMATIZED WINE: Usually fortified, these wines are flavored by as few as one, or as many as 50, aromatic substances and range from bittersweet vermouth to retsina. 29 Updated as of April 8, 2024 _____________________________________________________________________________________ BENTONITE: This is a fine clay containing a volcanic ash derivative called montromillonite, which is a hydrated silicate of magnesium that activates a precipitation in wine when used as a fining agent. BIODYNAMIC: Wines produced biodynamically are grown without the aid of chemical or synthetic sprays or fertilizers and are vinified with natural yeast and the minimum use of filtration, sulfur dioxide (SO2), and chaptalization. BLANC DE BLANCS (Fr.): This literally means “white of whites,” and describes a white wine made from white grapes. It is a term often, but not exclusively, used for sparkling wines. BLANC DE NOIRS (Fr.): This literally means “white of blacks,” and describes a white wine made from black grapes. It is a term that is often, but not exclusively, used for sparkling wines. BODEGA (Sp.): The Spanish equivalent of the Portuguese adega (i.e., a cellar or winery). BOTRYTIS CINEREA: The technically correct name for noble rot, the only rot that is welcomed by winemakers—particularly in sweet-wine areas, as it is responsible for the world’s greatest sweet wines. CÉPAGE (Fr.): Literally “grape variety,” this is sometimes used on the label immediately prior to the variety, while in the plural format (cépages) it is used to refer to the varietal recipe of a particular cuvée. CHAPTALIZATION: The addition of sugar to fresh grape juice to raise a wine’s alcoholic potential. Theoretically, it takes 1.7 kilograms of sugar per hectoliter (4 pounds per 27 gallons) of wine to raise its alcoholic strength by 1 percent, but red wines require two kilograms (41⁄2 pounds) to allow for evaporation during the remontage. The term is named after Antoine Chaptal, a brilliant chemist and technocrat who served under Napoleon as minister of the interior from 1800 to 1805 and instructed winegrowers on the advantages of adding sugar at pressing time. CHÂTEAU (Fr.): Literally “castle” or “stately home.” Whereas many château-bottled wines do come from magnificent buildings that could truly be described as châteaux, many are modest one-story villas; some no more than functional cuveries; and a few merely tin sheds! The legal connotation is the same as for any domaine-bottled wine. CLARET: An English term for a red Bordeaux wine. CRU BOURGEOIS (Fr.): A nonclassified growth of the Médoc. CRU CLASSÉ (Fr.): An officially classified French vineyard. CUVAISON (Fr.): The fermentation period in red wine production, during which the juice is kept in contact with its skins. DEMI-SEC (Fr.): This literally means “semidry” but such wines actually taste quite sweet. DISGORGEMENT: This is part of the process of making a bottle-fermented sparkling wine such as Champagne. After fermentation, the yeast forms a deposit, which must be removed. To allow for this removal, the bottles are inverted in a freezing brine for just long enough for the sediment to form a semi frozen slush that adheres to the neck of the bottle. DOSAGE (Fr.): Sugar added to a sparkling wine after disgorgement, the amounts of which are controlled by the terminology used on the label—brut, demisec, and so on. DOUX (Fr.): Sweet, as applied to wines. 30 Updated as of April 8, 2024 _____________________________________________________________________________________ FERMENTATION: The biochemical process by which enzymes secreted by yeast cells convert sugar molecules into almost equal parts of alcohol and carbonic gas. GRAND CRU (Fr.): Literally “great growth.” In regions such as Burgundy, where the term’s use is strictly controlled, it has real meaning (in other words, the wine should be great relative to the quality of the year), but in other winemaking areas where there are no controls, it will mean little. GRAND VIN (Fr.): Normally used in Bordeaux, this term applies to the main wine sold under the château’s famous name and it will have been produced from only the finest barrels. Wines excluded during this process go into second, third, and sometimes fourth wines that are sold under different labels. LEES: Sediment that accumulates in the bottom of a vat during the fermentation of a wine. LIQUEUR DE TIRAGE (Fr.): Bottling liqueur: the mix of wine, yeast, and sugar added to still Champagne to induce the mousse. MALOLACTIC FERMENTATION: is often termed a secondary fermentation but is a biochemical process that converts the hard malic acid of unripe grapes into soft lactic acid and carbonic gas. MÉTHODE CHAMPENOISE (Fr.): The process in which an effervescence is produced through a secondary fermentation in the same bottle in which the wine is sold (in other words, not transvasage). This procedure is used for Champagne and other good-quality sparkling wines. In Europe, the term is forbidden on the label of any wine other than Champagne, which never uses it itself. MOUSSEUX (Fr.): Literally “sparkling.” NÉGOCIANT (Fr.): Trader or merchant. The name is derived from the traditional practice of negotiating with growers (to buy wine) and wholesalers or customers (to sell it). PHYLLOXERA: A vine louse that spread from America to virtually every viticultural region in the world during the late 19th century, destroying many vines. New vines had (and still have) to be grafted on to phylloxera-resistant American rootstocks. POUILLY-FUME: is made from the Sauvignon Blanc grape grown in the Loire Valley POUILLY-FUISSE: is made from the Chardonnay grape from Burgundy's Maconnais region. PREMIER CRU (Fr.): Literally “First Growth,” this term is of relevance only in those areas where it is controlled, such as in Burgundy and Champagne. RACKING: The draining of a wine off its lees into a fresh cask or vat. RECIOTO (It.): A strong, sweet wine made in Italy from passito grapes. SEKT (Ger.): in German, just means “sparkling wine.” SOLERA (Sp.): A system of continually refreshing an established blend with a small amount of new wine (equivalent in proportion to the amount of the blend that has been extracted from the solera) to affect a wine of consistent quality and character. SPÄTLESE (Ger.): A QmP wine that is one step above Kabinett, but one below Auslese. It is fairly sweet and made from late-picked grapes. SPUMANTE (It.): an Italian sparkling white wine. SUPER-TUSCAN: This term was coined in Italy in the 1980s for the Cabernet-boosted vini da tavola blends that were infinitely better and far more expensive than Tuscany’s traditional Sangiovese based wines. 31 Updated as of April 8, 2024 _____________________________________________________________________________________ TANNINS: are various phenolic substances found naturally in wine that come from the skin, seeds, and stalks of grapes. They can also be picked up from oak casks, particularly new ones. TASTEVIN (Fr.): A shallow, dimpled, silver cup used for tasting, primarily in Burgundy. TERROIR (Fr.): This literally means “soil,” but in a viticultural sense terroir refers in a more general way to a vineyard’s whole growing environment, which also includes altitude, aspect, climate, and any other significant factors that may affect the life of a vine, and thereby the quality of the grapes it produces. TÉTE DE CUVÉE (Fr.): The first flow of juice during the pressing of the grapes, and the cream of the cuvée. It is the easiest juice to extract and the highest in quality, with the best balance of acids, sugars, and minerals. ULLAGE (Fr.): The airspace between the top of the wine and the cork. VÉRAISON (Fr.): The ripening period, during which the grapes do not actually change very much in size but do gain in color (if black) and increase in sugar and tartaric acid, while at the same time decreasing in unripe malic acid. VIN DE PAYS (Fr.): A rustic style of country wine that is one step above vin de table, but one beneath VdQS. (Vin Délimité De Qualité Supérieure) VIN DE TABLE (Fr.): Literally “table wine,” although not necessarily a direct translation. It describes the lowest level of wine in France and is not allowed to give either the grape variety or the area of origin on the label. VINIFICATION: Far more than simply describing fermentation, vinification involves the entire process of making wine, from the moment the grapes are picked to the point at which the wine is finally bottled. VINTAGE: the year when a wine's grapes were harvested. VITICULTURE: Cultivation of the vine. Viticulture is to grapes what horticulture is to flowers. VITIS VINIFERA: A species covering all varieties of vines that provide classic winemaking grapes. 32 Updated as of April 8, 2024