Study Questions.pdf

STUDENTS ARE WELCOME TO ANSWER THESE QUESTIONS AND SUBMIT THEM FOR FEEDBACK. EMAIL THEM TO [email protected]. PLEASE ALLOW UP TO ONE WEEK FOR RESPONSES. Question 1: Explain what the following Italian wine labelling terms mean (3 marks): Classico (1 mark) Riserva (2 marks) Q...

STUDENTS ARE WELCOME TO ANSWER THESE QUESTIONS AND SUBMIT THEM FOR FEEDBACK. EMAIL THEM TO [email protected]. PLEASE ALLOW UP TO ONE WEEK FOR RESPONSES. Question 1: Explain what the following Italian wine labelling terms mean (3 marks): Classico (1 mark) Riserva (2 marks) Question 2: Describe the key natural and human factors in the vineyard and explain how these contribute to the style of Barolo (7 marks) Question 3: Under the following headings describe a red Priorat (8 marks) Colour Intensity Aroma/flavour intensity and characteristics Alcohol and body Quality level and potential for ageing Question 4: Describe the key natural factors in Priorat and explain how these contribute to this style of wine (7 marks). Q.1. What effect would maturation in oak barrels have on Chardonnay? (Would be worth 4 marks) Q.2. As you will learn later in the course, large, old oak barrels are used in Alsace, France, to age some wines. These have little influence on wines aromas. Why is this? (Would be worth 4 marks) Q.3. What effect does malolactic conversion have on wine style? (Would be worth 5 marks) Q.4. What storage conditions would you recommend for the long-term ageing of a bottle of wine sealed with a natural cork? (Would be worth 5 marks) Q: What are the characteristics of Dolcetto d'Alba DOC? Q: Which moderating natural factors are present in the wine region of Gavi? Q: What traditional trellising system was commonly used in the north of Italy to encourage air circulation and minimise the risk of rot? Q: As well as having a long growing season, Nebbiolo also needs maximum exposure to sunlight to ripen properly. Given this fact, what exposure would a grower rarely plant Nebbiolo vines on? Q: By law, Barolo and Barbaresco wines must be aged before being released for drinking. Part of this time must be in oak. What is the total ageing time and the time required in oak for each wine? Q: What is the correct order of steps in the ripasso method? Q: Nebbiolo is a black, slow-ripening grape variety. What do you know about the characteristics of Nebbiolo? Q: What are the requirements for a Chianti Classico Gran Selezione? Q1. Cabernet Sauvignon is best grown in moderate or warm climates. Why is this? (2 marks) Q2. The two regions stated below can successfully ripen Cabernet Sauvignon. For each region, identify two natural factors and explain how they positively influence the climate to ensure this grape variety can ripen successfully. (12 marks) Haut-Médoc, Bordeaux Napa Valley, California Q3. Riesling is a grape variety that is used to produce different styles of wine in Germany. Identify and explain how the factors in the vineyard and the factors in the winery contribute to the distinctive characteristics of German Riesling Eiswein. (6 marks) Q4. Sauvignon Blanc from New Zealand is prized for its pronounced aromatic characteristics. Identify and explain what winemaking processes might be employed in the winery to preserve these aromatics. (5 marks) Name and describe two methods of production used for making rosé wines in the Southern Rhône. (7 marks) What are the main considerations when selecting grapes for semi-carbonic maceration? (2 marks) Describe the process of semi-carbonic maceration. (4 marks) Using the headings below, describe the typical style of a newly released, inexpensive red Côtes du Rhône wine produced by semi-carbonic or carbonic maceration. (6 marks) Red wines from the Southern Rhône are often a blend of grape varieties. State the stylistic and practical reasons why a winemaker in this region might choose to blend. (6 marks) 1. Which conditions are needed for the development of noble rot? 2. Which rivers contribute to humidity in Tokaji? 3. A puttony is a unit used to express the level of __________ in a wine from Tokaji. 4. Define: Tokaji Szamarodni Tokaji Aszu Tokaji Eszencia 5. What is the climate of Alsace, Germany, Austria and Tokaj? 6. What might grape growers in Burgundy do to prevent grey rot and other fungal diseases? 7. Which mountain range provides favourable slopes to the Côte d'Or? 8. Which are villages in the Côte de Beaune? 9. Which grape variety is the most widely planted in Mâconnais? 10. What is the climate of Nantais? 11. In addition to Sauvignon Blanc, which white grape varieties does the Loire Valley produce? 12. Which white grape variety is associated with Vouvray? 13. Which appellation in Loire Valley produces renowned sweet wines from grapes infected with noble rot? 14. Which natural factors assist with grape ripening in Bordeaux? 15. Which winemaking technique is often used to give richness and toasty oak flavours to the premium dry white wines of Pessac-Léognan?