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master
court of
sommeliers
Americas
The Court of Master
Sommeliers focuses on
skills and knowledge
needed for success when
working on a restaurant
dining room floor.
Our Vision
The Court of Master Sommeliers sets the global standard of excellence for
beverage service within the hospitality industry with integrity, exemplary
knowledge, and humility.
Our Mission
The Court of Master Sommeliers elevates the quality of beverage service
throughout the hospitality industry with our peerless credentials. We expand
the rich heritage of our organization through mentorship, rigorous preparation
and examination. We chart the course for current and future Master Sommeliers
worldwide.
What is a Sommelier?
A sommelier has traditionally been understood to be a wine steward in the
dining room of a restaurant. Recently, sommeliers have branched out to
engage in many other activities in the beverage alcohol industry. The Court of
Master Sommeliers focuses on skills and knowledge necessary for success when
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1
master
court of
sommeliers
Americas
Philosophy of Curriculum
Our philosophy revolves around the three, mutually reinforcing pillars of
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by building understanding of the factors that determine their characteristics.
Similarly, tasting experience reinforces theoretical knowledge by providing
memorable examples of how differences in climate or production techniques
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knowledge and growth of an extensive inventory of tasting experiences
can contribute to improved service, as these will inform practical decisions
regarding — for example — appropriate glassware or proper serving
temperature.
Theoretical Knowledge
This Course provides fast-paced instruction regarding the essential aspects
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2
Introduction to this Workbook
This workbook is intended to aid students in their preparation for the Court of
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during the class itself and becomes a useful tool for future study.
Learning Points Each section begins with a list of points a student should take
away from the subject.
Factors of Production Each section will follow a similar format so the student
will learn the most important aspects or factors of a wine-growing area or topic.
• Historical background
• Location / Geography
• Climate
• Topography/ Aspect
• Soil
• Grape varieties planted
• Viticultural practices
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• Harvest
• Yearly weather / Vintage variation
• Terroir
• Regional wine law
Quiz Questions A short quiz follows each section to ensure all important points
were learned and is a chance to test your knowledge in preparation for the
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3
master
court of
sommeliers
Americas
Introductory Course
Program Schedule — Day One
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Philosophy of Curriculum
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Break
The Deductive Tasting Method — Tasting Flight One — Tasting
Basics of Food and Beverage Pairing — Beverage Service
France
The French Paradigm — Understanding European Wine Law
Burgundy
Bordeaux
Lunch
Deductive Tasting Flight Two
Champagne and World Sparkling Wines
Loire Valley
Alsace
Rh ône Valley
Break
Deductive Tasting Flight Three
Service, Salesmanship and Hospitality
4
Introductory Course
Program Schedule — Day Two
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Germany and Austria
Spain and Portugal
Break
Deductive Tasting Flight Four
North America: The United States
South America and South Africa
Australia and New Zealand
Lunch
Deductive Tasting Flight Five
Break
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Beer
Sake
Cider
Spirits
Break
Examination
Results and Reception
5
master
court of
sommeliers
Americas
Table of Contents
The Core Lectures
Viticulture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
9LQLÀFDWLRQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
The Deductive Tasting Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Basics of Food and Beverage Pairing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
France
The French Paradigm — Understanding European Wine Law . . . . . . . . . . . . . . . 48
Burgundy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Bordeaux . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Champagne and World Sparkling Wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Loire Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Alsace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
Rh ône Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Europe
,WDO\ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Germany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
Austria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Spain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
Portugal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
6
Day One
Day One
Viticulture
The Art of Vine Growing
Learning Points
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Viticulture
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• Location / Geography
• Climate
• Topography / Aspect
• Soil
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Location/Geography
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7
master
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sommeliers
Americas
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8
Day One
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9
master
court of
sommeliers
Americas
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the world have climates
that are heavily
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these factors?
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examples of rain
shadows in the wine
regions of the world.
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10
Day One
• Aspect6ORSHVIDFLQJWKHVXQGXULQJPXFKRIWKHGD\DUHWKHZDUPHVW
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Pulp
11
master
court of
sommeliers
Americas
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12
Day One
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In the Vineyard
Viticultural Practices
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• Scale7KHVHDUHWKHZRUGVZHXVHWRGHVFULEHWHDULQJLQZLQH
²Light / Medium / Heavy
8. Gas Bubbles
30
Day One
Smelling technique
)LUVWVZLUOWKHZLQHLQWKHJODVVE\XVLQJWKHVWHPWKLVKHOSVUHOHDVH
WKHDURPDVIURPWKHJODVVLQWRWKHDLU
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WKHJODVV'RQRWVQLIIWRRGHHSO\RUWRRUDSLGO\DVGRLQJVRFDQFDXVH
\RXUVHQVHRIVPHOOWREHRYHUZKHOPHGRUGHVHQVLWL]HG
3DXVHDIWHUHDFKVQLIIWRHYDOXDWHWKHDURPDVRIWKHZLQH
1. Clean or Faulty&KHFNLQJIRUSUREOHPVZLWKWKHZLQH
7KHÀUVWVWHSLQHYDOXDWLQJDZLQH·VQRVHLVGHWHUPLQLQJLIWKHZLQH
VPHOOVFOHDQRUIDXOW\%HZDUHRIWKHIROORZLQJSRVVLEOHÁDZVLQWKH
VPHOORIDZLQH
• Oxidation
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IUXLWVFHQWV7KH\DOVRFDQGHYHORSELWWHUÁDYRUVZLWKFRQWLQXHG
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• Brettanomyces
²7KLVLVD\HDVWJURZWKWKDWJLYHVDZLQHDURPDVUDQJLQJIURP
VPRNHFORYHVDQGVSLFHWREDQGDLGVDQGPDQXUH
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2. Intensity of Aromas+RZLQWHQVHDUHWKHDURPDVRIWKHZLQHXSRQÀUVW
VQLII"$UHWKH\SRZHUIXORUVXEWOH"
• Scale7KHVHDUHWKHZRUGVZHXVHWRGHVFULEHDURPDWLFLQWHQVLW\
Low (delicate) / Moderate / High (powerful)
• Youthful<RXQJEULJKWSULPDU\IUHVKIUXLWDURPDV
• Developing%HJLQQLQJWRVKRZVLJQVRIDJH
• Vinous6LJQVRIDJHDQGR[LGDWLRQ
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Examples:
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%HVXUHWRXVHWKH'HGXFWLYH7DVWLQJ&KDUWIRUUHIHUHQFH
• Floral Aromas
²White Wines<HOORZGDLV\ZKLWHEDE\·VEUHDWKMDVPLQHKRQH\VXFNOH
²Red Wines5HGURVHVSXUSOHOLODFYLROHW
²Other Descriptors)UHVKGULHG
• Vegetal Aromas
²White Wines%HOOSHSSHUMDODSHxRSHSSHU
²Red Wines%HOOSHSSHUMDODSHxRSHSSHU
• Spices
²White Wines:KLWHSHSSHUFRUQ
²Red Wines%ODFNSHSSHUFRUQ
• Animal or Barnyard
• Petrol)XHOJDVROLQH
• Fermentation0DORODFWLFIHUPHQWDWLRQFDUERQLFPDFHUDWLRQ
OHHVFRQWDFW
• Botrytis+RQH\JLQJHUVDIIURQPXVKURRP
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• Earth/LYLQJHDUWK
²)RUHVW ÁRRU
²&RPSRVW
²0XVKURRPWUXIÁH
²3RWWLQJ VRLO
²)UHVKWXUQHGHDUWK
• Mineral1RQOLYLQJHDUWK
²:HW 6WRQH
²/LPHVWRQH
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²6ODWH
²)OLQW
7KHVHDUHVRPHRIWKHGHVFULSWRUVXVHGWRGHVFULEHRDNFKDUDFWHU
• &HGDU
• 7RDVW
• 6PRNH Certain aromas (and
• 'ULHG EDNLQJ VSLFHVVXFKDVFLQQDPRQFORYHDOOVSLFHDQGQXWPHJ ¿DYRUVFDQJLYHDQ
• 9DQLOOD indication of the type
• 'LOO DQGVL]HRIEDUUHOXVHG
• &RFRQXW
• 6DZGXVW
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• )UXLWÁDYRUV
• )UXLWFKDUDFWHU
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• +DVWKHZLQHFKDQJHGRQWKHSDODWH",IVRGHVFULEHKRZ
36
Day One
• Sweetness / Dryness7KLVGHVFULEHVWKHSUHVHQFHRUODFNRI
UHVLGXDOVXJDULQWKHZLQH
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Lusciously Sweet
• Tannin5HG:LQHV
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VNLQDQGVRPHWLPHVWKHVHHGVRIWKHJUDSHDQGLVSUHVHQWLQDOOUHGZLQHV
²+RZWRGHVFULEH
Low / Medium - / Medium / Medium + / High
• Acidity
²)RFXVRQWKHVDOLYDU\JODQGVDQGWKHÀQLVK'RHVWKHZLQHWDVWH
UHIUHVKLQJRULVLWRYHUO\WDUW"'RHVLWKDYHHQRXJKDFLGLW\RUGRHV
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Low / Medium - / Medium / Medium + / High
• Alcohol
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²+RZWRGHVFULEH
Low / Medium - / Medium / Medium + / High
• Body
²%RG\LVWKHIHHOLQJRIZHLJKWRQWKHSDODWH
²+RZWRGHVFULEH
Light / Medium / Full
• Texture
²+RZWRGHVFULEH
Lean / Round / Creamy / Other Textures
• Balance
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,IVRWKHZLQHPD\QRWEHLQSURSHUEDODQFH
• Length / Finish
²+RZORQJGRWKHZLQH·VÁDYRUVVWD\RQ\RXUSDODWHDIWHUVZDOORZLQJ"
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²:KDWLVWKHTXDOLW\RIWKHÀQLVK²IRUH[DPSOHWDUWELWWHU
DVWULQJHQWVPRRWKRUVLON\"
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Short / Medium - / Medium / Medium + / Long
• Complexity
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UHDFWZLWKHDFKRWKHU
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Low / Medium - / Medium / Medium + / High
37
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Theoretical Deduction
The Conclusion'HGXFLQJZKDWWKHZLQHLV+HUHLVZKHUHZHWDNHDOOWKH
LQIRUPDWLRQZHKDYHJDWKHUHGIURPRXUGHGXFWLYHUHDVRQLQJDQGFRPHWRD
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+RZWRGRWKLV"
• %UHDNLWGRZQLQWRInitialDQGFinalFRQFOXVLRQV
• 7DNHHYLGHQFHJDLQHGIURPWKHVLJKWRIWKHZLQHLWVQRVHDQGWKH
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• /LVWHQWR\RXUVHOIDQGXVHWKHSURFHVVRIGHGXFWLRQ
• .QRZPDUNHUVIRUFODVVLFJUDSHYDULHWLHVDQGZLQHVW\OHV
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• 8VHEHQFKPDUNZLQHVWDVWHGLQWKHSDVWDVIUDPHVRIWDVWHUHIHUHQFH
7KLVLVZKDWZHDUHJRLQJWRGRLQWKLVFODVV
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GLFKRWRP\LVFHUWDLQO\QRWIRROSURRIGHWHUPLQLQJZKHWKHUWKHZLQHFRPHVIURP
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• :K\"*LYHUHDVRQVIRUZK\\RXWKLQNWKHZLQHFRPHVIURPWKH2OG
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38
Day One
3. Climate
• 'LGWKHJUDSHVJURZLQDCool, Moderate or Warm Climate"
• :K\GLG\RXDQVZHUDV\RXGLG"*LYH5HDVRQV
• 'R\RXUUHDVRQVPDNHVHQVHEDVHGRQ\RXUWDVWLQJGHVFULSWRUV"
• $JDLQUHPHPEHU²FDXVHDQGHIIHFW
4. Possible Countries
• &ODVVLFDOO\ZKLFKUHJLRQVRUFRXQWULHVPDNHZLQHVOLNHWKLV"
• :KDWDUHWKHORJLFDORSWLRQVEDVHGRQWKHJUDSHYDULHWLHVPHQWLRQHG" Do all of these things
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5. Age Range ZLWKWKHZLQH\RXDUH
• ,VWKHZLQH1 – 3 years old"3 – 5 years"5 – 10 years" tasting?
More than 10 years old"
• &RQVLGHUWKHVHHOHPHQWVLQWKHZLQHZKHQWU\LQJWRDQVZHUWKDWODVW
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Final Conclusions7KLVLVZKHUH\RXKRQHLQDQGJLYH\RXUÀQDODQVZHU'HFLGH
RQWKHIROORZLQJSRLQWVEHIRUHDUULYLQJDW\RXUÀQDOFRQFOXVLRQ IHZRIWKHPRVWQRWDEOH
• *UDSHYDULHW\RUEOHQG traits that make this
• &RXQWU\ wine different from
²5HJLRQ similar wines.
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elements.
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• 9LQWDJHEHVSHFLÀF
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39
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Tannin in wine
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CAUSE EFFECT
40
Day One
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41
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• Fish and Seafood
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42
Day One
• Salt,QIRRGZLOOKHOSUHGXFHRXUSDODWH·VSHUFHSWLRQRIDFLGLW\LQ
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SURGXFWVOLNHFKHHVHUHGXFHWKHSDODWH·VSHUFHSWLRQRIWDQQLQVLQZLQH Name a few important
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elements.
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DQGLVQRWOLPLWHGWRGHVVHUWVRUGHVVHUWZLQHV0DQ\FXLVLQHVDURXQGWKH
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• Spicy Heat,QIRRGVKDVWKHHIIHFWRIKHLJKWHQLQJRXUSHUFHSWLRQRI
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43
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Example6DQFHUUHDQGIUHVKJRDWFKHHVHERWKVRXUFHGIURPWKH/RLUH
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• Contrasting2SSRVLWHVFDQDWWUDFW7KLVDSSURDFKXVHVRSSRVLQJ
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44
Day One
45
master
court of
sommeliers
Americas
Melissa Monosoff MS
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47
master
court of
sommeliers
Americas
France
The French Paradigm
Understanding European Wine Law
Learning Points
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master
court of
sommeliers
Americas
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master
court of
sommeliers
Americas
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Day One
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master
court of
sommeliers
Americas
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Day One
France
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master
court of
sommeliers
Americas
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56
Day One
France
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Day One
France
Appellation Hierarchy
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59
master
court of
sommeliers
Americas
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Day One
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61
master
court of
sommeliers
Americas
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Americas
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Day One
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Day One
Burgundy France
Quiz Questions
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master
court of
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Dosage
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France
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France France
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Anjou-Saumur France
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Savennières AOP
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94
Day One
Touraine France
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96
Day One
• Sancerre AOP
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97
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court of
sommeliers
Americas
Loire Valley
Quiz Questions
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more than once.
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98
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France France
Alsace
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Factors of Production
Historical Background
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99
master
court of
sommeliers
Americas
Location / Geography
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100
Day One
Soil France
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Grape Varieties
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Viticulture
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master
court of
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102
Day One
Alsace France
Quiz Questions
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103
master
court of
sommeliers
Americas
France
Rhône Valley
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104
Day One
Soil France
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Grape Varieties
• White
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105
master
court of
sommeliers
Americas
Condrieu
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9LRJQLHU
Saint-Joseph
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:KLWHZLQHV5RXVVDQQHDQG0DUVDQQH
Crozes-Hermitage
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:KLWHZLQHV5RXVVDQQHDQG0DUVDQQH
Hermitage
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:KLWHZLQHV5RXVVDQQHDQG0DUVDQQH
Cornas
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106
Day One
Location/Geography
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Climate
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Topography / Aspect
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Soil
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Grape Varieties
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Côtes du Rhône-Villages
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Côtes du Rhône
Châteauneuf-du-Pape
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Gigondas
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Vacqueyras
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Tavel
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108
Day One
Quiz Questions
For each of the following, note the difference between the Northern
Rhône and the Southern Rhône.
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Match the Appellation with the Grape Variety. Some grapes may be used
more than once.
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109
master
court of
sommeliers
Americas
110
Day Two
Day Two
Italy Italy
Learning Points
After studying this section, a student should be able to:
• Know the location of Italy’s major wine regions
• Know the primary grape varieties of the highlighted regions and their
primary wine style
• Know the prominent geographic features of Italy including the major
mountain ranges and bodies of water
• Understand how these geographic features play a role in viticulture
Italy — Regions
111
master
court of
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Americas
Location / Geography
• Italy is made up of twenty very independent regions, covering a large
expanse from the snowcapped northern Alpine regions — bordering
Austria and Switzerland — down to a latitude that is actually south of the
northern edge of the African continent. The peninsula of Italy lies
between the Tyrrhenian and Ligurian Seas on the west, the Ionian Sea
to the south, and the Adriatic Sea to the east. The Apennine Mountains
run like a backbone down the center of the peninsula, diversifying the
altitudes at which vines can be planted and separating regions in a way
that has historically protected the distinctiveness of regional varieties and
wine styles.
Climate
• Spans from cool, continental in the north to warm Mediterranean in
the south
Topography / Aspect
,WDO\LVFDSSHGLQWKHQRUWKE\WKH$OSVDQGGHÀQHGOHQJWKZLVHE\
the spine of the Apennine Mountains
Grape Varieties
• 1,300 registered grape varieties with hundreds of those being
indigenous to Italy
Viticulture
• A remarkable total of 900,000 registered vineyards
112
Day Two
Italy
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Denominazione de Origine
Controllata e Garantita (DOCG)
Denominazione di Origine
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Tipica (IGT)
Vino
113
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Americas
Riserva 0HDQV´UHVHUYHµDQGLVOHJDOO\GHÀQHG7KLVWHUPXVXDOO\LQGLFDWHV
extended ageing (in cask, then bottle) and can denote lower yields and
higher alcohol depending on the appellation.
Spumante Sparkling
Secco Dry
Dolce Sweet
Recioto / Passito Wine made from dried grapes and is most often sweet
Northern Italy
114
Day Two
+RPHWRVRPHRI,WDO\·VÀQHVWZLQH
Location / Geography
• Piedmont is located in Northwestern Italy, bordering both France
and Switzerland. Piedmont is actually a French word meaning “foot of
the mountain,” as the region is cradled by the Alps to the north and
west and the Apennines to the south and east. The verdant Po River,
Italy’s most important, begins in Piedmont
Climate
• Continental with a rain shadow effect from the Alps protecting the
wine region Nebbia —
A pervasive fog that
Topography / Aspect often settles over the
• Mountains and rolling foothills
vineyards near harvest
Soil time. It is thought this
• Limestone and sandstone is how the Nebbiolo
grape was named.
Grape Varieties
• White
– Moscato
– Cortese
– Arneis
• Red
– Nebbiolo
– Barbera
– Dolcetto
– Brachetto
Italy — Piedmont
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Appellations of Piedmont
Gavi DOCG
• Grape Variety
– White
– Cortese
• 9LQLÀFDWLRQ
– Dry, white wines
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Italy
Italy — Lombardy
Lombardy
Location / Geography
• Northeast of Milan in the foothills of the Alps near the famous Lakes
Como, Iseo and Garda
Climate
• Cool continental
Topography / Aspect
• Mountainous and rolling foothills
Grape Varieties
• White
– Chardonnay
– Pinot Bianco
• Red
– Pinot Nero
– Nebbiolo
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Appellations of Lombardy
• Franciacorta DOCG
– Grape Varieties
– White
– Chardonnay
– Pinot Bianco
– Red
– Pinot Noir
– 9LQLÀFDWLRQ
– Metodo classico sparkling wines only
Trentino-Alto Adige
Location / Geography
• On the Alpine border of Austria and Switzerland. A region of two distinct
cultures with two nearly autonomous regions, Germanic to the north and
Italian to the South
Climate
• Continental with cold winters and surprisingly warm summers
Topography / Aspect
• Mountainous and rolling foothills
Grape Varieties Wide variety of both red and white grapes grown and
varietally labeled
• White
– Pinot Grigio
– Sauvignon Blanc
– Pinot Bianco
• Red
– Pinot Nero
– Nebbiolo
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Italy
Italy — Veneto
Veneto
Location / Geography
• Northeastern Italy in the foothills of the Alps extending eastward to the
border of the Adriatic Sea
Climate
• Continental with a warmer maritime climate near the coast
Veneto Appellations
• Soave DOC
– Grape Variety
– White
– Garganega
– 9LQLÀFDWLRQ
– Dry white wines
– Superior sub-zone
– Soave Superiore DOCG
• Prosecco DOC
– Grape Variety
– White
– Glera (Prosecco)
– 9LQLÀFDWLRQ
– Charmat/tank method sparkling wines
– Superior sub-zone
– Conegliano Valdobbiadene Prosecco DOCG
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• Valpolicella DOC
– Grapes Variety
– Red
– Corvina (predominant)
– Rondinella
– 9LQLÀFDWLRQ
– Dry red wines
– Superior sub-zone
– Valpolicella Classico DOC
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Friuli-Venezia-Giulia Italy
Location / Geography
• Northeastern Italy, extending eastward to the border with Slovenia
Climate
• Continental
Climate
• Continental
Topography / Aspect
• Broad, vast plains with intensive agriculture and viticulture
• Considered the breadbasket of Italy
Appellations of Emilia-Romagna
• Lambrusco DOC
– Grape Variety
– Red
– Lambrusco
– 9LQLÀFDWLRQ
– Red, sparkling wine (frizzante or spumante) made by the
Charmat/Tank Method
– Styles
– Secco = Dry
– Amabile = Off-Dry
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Central Italy
Tuscany
Location / Geography
• Extends from the Ligurian Sea in the west to the foothills of the
Apennine Mountains in the east
Climate
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Grape Varieties
• White
– Vernaccia
• Red
– Sangiovese
– Syrah
– Cabernet Sauvignon
– Merlot
Tuscany Appellations
Chianti DOCG
• Large zone with 8 smaller subzones
• Grape Variety
– Red
– Sangiovese (minimum 70%)
• 9LQLÀFDWLRQ
– Dry, red wines only
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Italy — Tuscany
Italy
Brunello di Montalcino
• Location / Geography
– Slopes around the hill town of Montalcino
• Soil
– Clay and marine sediments at lower elevation
– Galestro at higher elevation
• Grape Variety
– Red
– 100% Sangiovese Grosso (locally called Brunello)
• 9LQLÀFDWLRQ
– Dry, red wines only
– Time in oak and minimum aging requirements are stipulated by law
– Wines are required to be aged for a minimum of 2 years in
wood plus 4 months in bottle. They may not be sold before January
1st of the 5th year following the harvest
– Large Slavonian oak barrels or small barriques are used depending on
the producer
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Marches
Location / Geography
• On the eastern coast of Italy along the Adriatic Sea and extending
westward into the foothills of the Apennine Mountains
Climate
• Mediterranean
Grape Variety
• White
– Verdicchio
9LQLÀFDWLRQIRU9HUGLFFKLR
• Dry, unoaked white wines
Italy — Marche
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Campania
Location / Geography
• Southern Italy, extending from the Mediterranean Sea into the mountains
WRWKHHDVWQHDU1DSOHVDQGWKH$PDOÀ&RDVW
Climate
• Mediterranean, sunny and warm
Topography / Aspect
• A combination of relatively low-lying areas near the sea but also very
rugged terrain in the mostly-volcanic mountains to the east
Soil
• Alluvial sediments, volcanic soils in the mountains to the east and on the
famous Mount Vesuvius
Grape Varieties
• White
– Falanghina
– Fiano
– Greco
• Red
– Aglianico
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Appellations of Campania
• Fiano di Avellino DOCG
– Grape Variety
– White
– Fiano
– 9LQLÀFDWLRQ
– Dry, white wines
• Taurasi DOCG
– Grape Variety
– Red
– Aglianico
– 9LQLÀFDWLRQ
– Dry, oak-aged, age-worthy red wines
– Time in oak and minimum aging requirements are stipulated by law
– Wines must be aged for a minimum of three years with
one year in wood
Italy — Compania
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Italy
Italy — Siclily
Sicily
Location / Geography
• Island to the west of the mainland Italy in the Mediterranean Sea
Climate
• Overall Mediterranean climate, but with important local variations
• Maritime near the sea, hot inland becoming much cooler at higher
elevations on Mt. Etna
Topography / Aspect
• Rolling hillsides near Mt. Etna and in inland districts
• Flatter areas near the coast
Soil
• Notably varied across different areas on this very large island,
but famously volcanic on and near the slopes of the active Mt. Etna
Grape Varieties
• White
– Carricante
• Red
– Nero d’Avola
– Nerello Mascalese
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Italy Italy
Quiz Questions
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130
Day Two
Germany Germany
Learning Points
After studying this section, a student should be able to:
• Name the primary white grape variety of Germany
• Locate the main wine regions of Germany geographically
• Understand the climate of Germany and its effect on viticulture
DQGYLQLÀFDWLRQ
– Cause and effect: Climate > Ripeness > Wine style
• Know the names of the main rivers of important wine regions and
how they affect climate and viticulture
• Understand the hierarchy of German wine law
• Understand the premise of the Prädikat system
• Recite the Prädikat levels in order of sweetness
Introduction to Germany
• Germany is home to some of the world’s coolest vineyards at the
northernmost extreme of viticulture in the northern hemisphere.
Some of the top vineyards are also among the world’s steepest in
grade, producing what is arguably the world’s purest expression
of Riesling.
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Location / Geography
• The majority of vineyards are clustered in the southwestern corner of
Germany near the borders of Belgium, France and Switzerland. Most wine
regions are at 49°N latitude or above.
Climate
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mountain ranges
Topography / Aspect
• Rolling hills with rivers and steep hillside vineyards on river banks
Soil
• Varies depending on the region, but the best vineyards are planted on
heat-retaining soils and rocks such as slate and basalt. These soils are
prized for absorbing sun during the daytime and retaining heat at night.
Grape Varieties
• White 70% of production
– Riesling
– Müller-Thurgau
– Silvaner
• Red
– Spätburgunder (Pinot Noir)
Viticulture
• Vineyards are generally planted on steep, south-facing hillsides
maximizing sunlight and warmth to achieve ripeness in the grapes
• The grapes enjoy a long, cool growing season, but often struggle
to fully ripen
• Most vineyards are planted along river valleys of the Rhine, Mosel and
their tributaries. Bodies of water can act as a climate moderator and
SURYLGHZDUPWKIURPWKHUHÁHFWLRQRIVXQOLJKW
9LQLÀFDWLRQ
• The vast majority of wines are fermented in stainless steel or
large oak casks
• Chaptalization (sugar addition) of wine is controversial and against
the law for most quality levels
• Wines can be fermented dry (trocken), off-dry or lusciously sweet
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Germany
German Wine Law
• Qualitätswein (PDO)
– Quality wine from one of 13 major regions
called Anbaugebiete
– This category includes top trocken wines
• Prädikatswein (PDO)
– A subset of Qualitätswein categorized by
ripeness at harvest. There are six prädikate
levels of quality. These wines are often, but
not necessarily, sweet.
Prädikatswein
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VDP
The Verband Deutscher Prädikatsweingüter, or VDP, is a German association
of over 200 top producers. Founded in 1910, this association is committed
to quality by emphasizing the tradition of making dry riesling from the best
terroir and vineyard sites. The quality levels the VDP has set forth are a more
UHVWULFWLYHFODVVLÀFDWLRQRIYLQH\DUGVRUHLQ]HOODJHQGHVLJQHGWRHPXODWHWKH
grand cru model of Burgundy.
GG (Grosses Gewächs)
These are dry or trocken wines from the top vineyard sites in the VDP
&ODVVLÀFDWLRQ
Vintage 2012
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Mosel
Germany’s oldest winemaking region and one of the greatest locations for the
pure expression of Riesling.
Location / Geography
• Northern limit of viticulture at the 49th parallel along the Mosel river
• These are some of the most northerly vineyards in the world
Climate
• Cold and continental, moderated by the Mosel river
Topography / Aspect
• Very steep vineyards — among the steepest in the world
• Facing south to capture the warmth of the sun
Soil
• Slate that is porous yet heat-retaining
Grape Varieties
• Riesling
Viticulture
• A long growing season to achieve ripeness. Vines are planted on
precipitous, south-facing slopes very close to the Mosel river. Northerly
growing conditions make ripening a challenge. Harvested grapes are
generally high in acidity and low in sugar.
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9LQLÀFDWLRQ
• Mainly stainless steel fermentation
• Residual sugar is left in the wine to counter-balance the intense acidity
$OFRKROLQWKHÀQLVKHGZLQHLVJHQHUDOO\ORZRIWHQWRSSLQJRXWDWMXVW
Germany — Mosel
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Rheingau Germany
Location / Geography
• South of the Mosel on the Rhine river with a backdrop of the
Taunus Mountains
Climate
• Continental and slightly warmer with the more southerly latitude
• The Taunus Mountains provide protection
7KH5KLQH5LYHUUHÁHFWVVXQOLJKWGLUHFWO\XSLQWRWKHYLQHV
providing additional light for photosynthesis and warmth for ripening
Soil
• Mixture of slate and others
Topography / Aspect
• The Rheingau boasts one long south-facing slope on the north
bank of the Rhein
Grape Varieties
• White
– Riesling
• Red
– Spätburgunder (Pinot Noir)
Viticulture
• More reliable ripeness than the Mosel
Germany — Rheingau
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Rheinhessen
Location / Geography
• Large, sprawling wine area just south of the Rheingau
Climate
• Continental
Topography / Aspect
• Flat, fertile farmland
Soil
• Red sandstone mixed with slate
In the 1980s, over
60% of all German Grape Varieties
wine exports were of • White
Liebfraumilch. This – Riesling (the best but not the most planted grape in the Rheinhessen)
– Müller-Thurgau
sweet, cheap wine – Silvaner
(mainly made from
Müller-Thurgau), was Viticulture
extremely popular. • The Rheinhessen has the most area under vine, and is largest wine region
However, it severely in Germany. The best vineyards are found on a small strip along the steep
damaged the image of west bank of the Rhein. Quality ranges from Liebfraumilch (e.g., Blue Nun)
XSWRWRSYLQH\DUGVIRUPRGHUQGU\5LHVOLQJ6SHFLÀFLW\RIYLOODJHDQG
quality German wine vineyard is key.
for decades.
Germany — Rheinhessen
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Pfalz Germany
Location / Geography
• The Pfalz is geographically contiguous with Alsace, despite the important
fact that the Rhine River separates the two regions. The Haardt Mountains
DUHWKHGRPLQDQWLQÁXHQFHLQWKHDUHDDQGDUHWKHQRUWKHUO\H[WHQVLRQRI
the Vosges Mountains of France. Just as the Vosges provide protection
to Alsace and create a particularly sunny environment, so too do the
Haardt Mountains for the vineyards of the Pfalz
Climate
• A relatively southerly latitude with sunny and dry climate, making this one
of the warmest growing areas in Germany
Soil
• Limestone
Viticulture
• Because of its more southerly latitude and abundant sunshine, ripening is
VLJQLÀFDQWO\OHVVFKDOOHQJLQJWKDQLQPRVW*HUPDQUHJLRQV
9LQLÀFDWLRQ
• Focus is on dry wines
Germany — Pfalz
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Germany
Quiz Questions
What is an Einzellage?
Name three ways vineyards in the Mosel attain extra warmth to help
grapes ripen.
140
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Austria Austria
Learning Points
After studying this section, a student should be able to:
• Name the primary white grape varieties grown in Austria
1DPHWKHLPSRUWDQWULYHUWKDWÁRZVWKURXJK$XVWULD·VPDLQ
wine-growing regions
• Recognize four main wine regions of Austria
• Recognize three important sub-regions of Niederösterreich
5HFRJQL]HWKHWKUHHFDWHJRULHVRIWKH:DFKDXGU\ZLQHFODVVLÀFDWLRQ
Austria — Overview
Introduction
• Grape growing has existed in Austria for thousands of years. For such a
VPDOOFRXQWU\³SURGXFLQJOHVVWKDQRIWKHZRUOG·VÀQHZLQH³TXDOLW\
is exceptionally high.
Location / Geography
• Austria is located in Central Europe, southeast of Germany and
northeast of Italy. Much of Western Austria is covered by the Alps, with
the wine-growing area located on the eastern edge of the country along
the borders of the Czech Republic, Slovakia and Hungary.
Climate
• The climate is continental, with cold winters and very warm summers
moderated by the Danube River and its tributaries
Topography / Aspect
• Rolling foothills east of the Alps
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Grape Varieties
• White Majority of plantings over 70%
– Grüner Veltliner
– Riesling
• Red Only 30% of plantings
– Zweigelt
– Blaufränkisch
– St.-Laurent
Viticulture
• Steep, terraced vineyards overlooking the Danube River and its
tributaries in some areas, but also vast planes in the lower lying areas
9LQLÀFDWLRQ
• Austrian wines are either very dry or very sweet, as there is no
tradition of off-dry styles
• New oak is rarely used for white wine production
(8:LQH&ODVVLÀFDWLRQ
• Qualitätswein (PDO)
– Districtus Austriae Controllatus (DAC)
This is a terroir-based system of quality
wines with appellation of origin is similar
WR$2&RU'2&2QO\VSHFLÀFJUDSHV
and wine styles are permitted in these
demarcated regions. The focus is on
dry wines.
• Prädikatswein (PDO)
Similar system and use of terms as in
Germany, with wines categorized by
ripeness level at harvest. This system is
rarely used today, aside from the very
sweet styles such as BA, TBA and Eiswein.
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Steinfeder
11.5% maximum alcohol. The lightest of the three styles and named for a
local grass found in the vineyards
Federspiel
11.5 – 12.5% alcohol. Named for a falconer’s tool
Smaragd
12.5% minimum alcohol. Named for an emerald-colored lizard that suns
itself in the vineyards. These wines are often made from very ripe grapes
and produce intensely rich, dry white wines.
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Austria
Quiz Questions
144
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Spain Spain
Learning Points
After studying this section, a student should be able to
• Know the location, climate, primary grape varieties and style of wine in
each of the main growing regions
• Understand the hierarchy of Spanish wine designations
• Understand the importance of oak aging to red wines from Rioja
• Know the bottle aging requirements for Rioja
• Know the sub-regions of Rioja
Spain
Introduction
• Spain has the largest planted acreage of any wine producing country.
However, it is 3rd in global production behind Italy and France.
Location / Geography
• Eastern majority of the Iberian Peninsula with Portugal on the
western border
• Atlantic Ocean to the north and northwest
• Mediterranean Sea to the south and east
Climate
• A variety of climates depending on the location. From cool maritime in
the north to arid warm in the center of the country and to the south.
Topography / Aspect
• Very mountainous with an interior, raised plateau called the Meseta
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Grape Varieties
• Tempranillo is the most well-known variety
• DOP Wines
VCIG Vinos de Calidad con Indicación
*HRJUiÀFD$FDWHJRU\XVHGDVD
gateway for current VdlT regions to
gain DO status.
DO Denominación de Origen
Equates to the French AOC. Each DO
has a regulatory body that is
UHVSRQVLEOHIRUFUHDWLQJDQGGHÀQLQJ
wine law and regulations for each DO
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Rías Baixas DO
Location / Geography
• Borders Portugal in the northwest corner of Spain. This area is called
“Green Spain” because relatively high rainfall for Spain results in lush
vegetation
Climate
'XHWRSUR[LPLW\WRWKH$WODQWLF2FHDQDQGWKHQXPHURXVULYHUVWKDWÁRZ
through the region, the climate is humid and maritime
Soil
• Granite, alluvial and slate
Grape Varieties
• White
– Albariño represents 90% of plantings in this area and must be 100%
Albariño if varietally labeled. Most Spanish wine labels feature a
geographic name, but here the grape variety appears on the bottle.
9LQLÀFDWLRQ
• Stainless steel fermentation
• Crisp, dry, aromatic white wine
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Location / Geography
• The region is located in north-central Spain and is protected by the
Pyrenees Mountains to the northeast and the Cantabrian Mountains to
the northwest
Climate
• Continental
• Mountains create a rain shadow protecting the region from harsh
Atlantic weather
• There are three sub-regions within Rioja, each with slightly
different climates
– Alavesa
– Alta
– Baja
Spain — Rioja
Grape Varieties
• White
– Viura
• Red
– Tempranillo
– Garnacha
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9LQLÀFDWLRQ Spain
• Length and time of oak aging is the primary focus of quality categories
• Traditionally, American oak was used but today producers use French
oak as well
• Rioja DOCa aging quality levels for red wines
– Crianza Requires a total two years of aging before release
– Reserva Requires wines be aged for three years, including one year in
oak. These wines are from the best sites, best vintages and best
selection of grapes
– Gran Reserva Requires that wines age for at least two years in oak and
three years in bottle. These are generally sourced from the best sites
and made only in top vintages. Gran Reserva wines are rare and can
offer outstanding value.
Climate
• Continental with a challenging climate of very hot summers and cold
winters and extreme diurnal shifts
Topography / Aspect
• On the high central plateau (Meseta) at 2500 feet these are the highest
elevation vineyards in Spain
Grape Varieties
• Red
– Tempranillo (known locally as “Tinto Fino”)
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Viticulture
• The high elevation and intense diurnal shifts allow the grapes to get very
ripe while preserving natural acidity in spite of the hot summers
9LQLÀFDWLRQ
• Red wines only, with quite small production of rosé
Toro DO
Climate
• Continental, with extremely hot, dry summers
Grape Varieties
• Red
– Tempranillo (known locally as “Tinto de Toro”)
9LQLÀFDWLRQ
• Toro is known for rich, intense red wines
Rueda DO
Climate
• Continental
Grape Varieties
• White
– Verdejo
– Sauvignon Blanc
9LQLÀFDWLRQ
• Rueda is best known for crisp, dry white wines
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Spain — Catalonia
Penedès DO / Cava DO
Located in the vicinity of Barcelona, this area is most widely known as Cava
country, producing an immense amount of traditional method sparkling wine.
Location / Geography
• Environs of Barcelona reaching up into the Pyrenees Mountains at the
French border
Climate
• Mediterranean
Grape Varieties
• White
– Macabeo
– Xarel-lo
– Parellada
9LQLÀFDWLRQ
• Sparkling wines made by the traditional method
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Priorat DOCa
Priorat is one of two DOCa wines of Spain (DOQ in Catalan).
Location / Geography
• A very rugged area just a few miles from the Mediterranean Sea but
completely isolated and surrounded by mountains
Climate
• Hot and dry
Soil
• Stony schist soils, with the best vineyards situated on “llicorella,” a mix of
black slate and quartzite
Grape Varieties
• Red
– Garnacha (Grenache)
– Cariñena (Carignan)
Viticulture
• Low yields due to the climate
• Vines must dig deeply for water due to the nature of the soil
9LQLÀFDWLRQ
• Intense, concentrated, dry red wines
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Spain Spain
Quiz Questions
,QZKLFK'2ZLOO\RXÀQGZLQHVPDGHIURPWKH$OEDULxRJUDSH"
a. Rías Baixas DO
b. Penedès DO
c. Rueda DO
d. Cava DO
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Portugal
Learning Points
After studying this section, a student should be able to:
• Recognize the location of Portugal on the Iberian Peninsula
• Know the location, climate, main grape variety and style of
Vinho Verde DOP
• Know the location, climate, main grape variety and style of Douro DOP
• Recognize the three sub-regions of the Douro DOP
• Recognize Bairrada, Dão and Alentejo are DOP regions located
in Portugal
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Portugal — Overview
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Introduction
• Portugal is steeped in tradition with a multitude of indigenous varieties
and some of the oldest demarcated wine regions. However, the country’s
wine industry has picked up the pace of change recently, with modern
equipment and production techniques turning out wines of excellent
quality and value.
Location / Geography
• Portugal is located on the southwest portion of the Iberian Peninsula,
with the Atlantic Coast to the west being a dominant feature
Climate
• Portugal has a varied climate that can be divided into three distinct
areas. Along the coast in the north, conditions are cool and humid due
WRWKHLQÁXHQFHRIWKH$WODQWLF2FHDQZLWKDEXQGDQWUDLQIDOODQGDOXVK
green environment akin to Rías Baixas across the Spanish border. Moving
south along the coast, conditions become warmer and more characteristic
of a Mediterranean climate. The interior of the country has a decidedly
continental climate marked by hot, arid conditions.
Topography / Aspect
5XJJHGGLIÀFXOWWHUUDLQIRUYLWLFXOWXUHLQODQG
Grape Varieties
• Portugal has an remarkable array of over 200 indigenous varieties
• Vinho • IGP
,QGLFDomR*HRJUi¿FD3URWHJLGD
– Larger regional designations
85% must be from the stated region
– Many grape varieties are allowed
depending on the region
– Minimum alcohol is regulated
• DOP
Denominação de Origem Protegida
– Primary category for quality wine
²6SHFLÀFZLQHUHJLRQVORFDWHGLQVLGH
a larger IGP/VR
– Regulates wine style, maximum
yields, minimum alcohol and aging
requirements
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Location / Geography
• Northern Portugal on the Atlantic Coast, just south of the Spanish border
Climate
• Cool, maritime, rainy and humid. This is a contiguous region of the
Spanish Rías Baixas to the north
Grape Varieties
• White
– Loureiro (most planted)
– Trajadura
– Alvarinho (Albariño in Spanish)
9LQLÀFDWLRQ
• The most characteristic wine from the region is a low alcohol, white wine
with lively acidity and a slight effervescence due — most often — to an
injection of carbon dioxide at bottling
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7KH'RXUR9DOOH\ZDVRQHRIWKHÀUVWGHPDUFDWHGZLQHUHJLRQVLQWKHZRUOG
0RVWNQRZQIRULWVSURGXFWLRQRIWKHIRUWLÀHGZLQH3RUWWKLVDUHDKDVEHHQ
JDLQLQJUHSXWHDVDKLJKTXDOLW\SURGXFHURIGU\XQIRUWLÀHGUHGZLQHV
Location / Geography
• Northern Portugal along the Douro River (this is the same river as the
Spanish Duero)
• The Douro DOP shares the same appellation boundaries as Port, the
IDPRXV3RUWXJXHVHIRUWLÀHGZLQH
Climate
• There are three sub-regions of the Douro each with a very different
climate as you move inland. The climate changes and become drier and
hotter as you move away from the Atlantic
– Baixo Corgo
– Cima Corgo
– Douro Superior
Topography / Aspect
• Mountainous, rugged, wild and remote
Soil
• Schist (top vineyards)
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Grape Varieties
• Red
– Touriga Nacional (these wines are usually a blend of many
indigenous grapes)
Viticulture
• Incredibly steep, terraced vineyards along the banks of the Douro
and its tributaries
• Single vineyards or quintas
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• Rich, dry, ripe, powerful red wines
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Portugal Portugal
Quiz Questions
,QZKLFK'23ZLOO\RXÀQGZLQHVPDGHIURPWKH$OYDULQKR7UDMDGXUDDQG
Loureiro grapes?
a. Cava
b. Vinho Verde
c. Rueda
d. Douro
What description best characterizes the white wines from the Vinho
Verde DOP?
a. Youthful, high acid, low alcohol, slightly effervescent
b. Youthful, moderate acid, moderate alcohol, oak aged
c. Youthful, high acid, low alcohol, fully sparkling
d. Aged in oak for a minimum of 1 year
The best vineyards are planted on which soil type in the Douro DOP?
a. Slate
b. Volcanic
c. Tufo
d. Schist
What description best characterizes the red wines from the Douro DOP?
a. Earthy and elegant
b. Rich, intense and full-bodied
c. Soft and earthy
d. Fruity and light
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North America
United States
Learning Points
After studying this section, a student should be able to:
• Understand the general history of winemaking in the United States and
the key players to the success of the industry
• Know the governing body that regulates beverage alcohol in the
United States
• Recognize wine label minimum requirements for vintage, variety
and location
.QRZWKHGHÀQLWLRQRIDQ$9$
• Recognize important AVAs of California, Oregon, Washington and
New York State
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grape varieties to climates and regions
7KHZLQHLQGXVWU\EHJDQWRÁRXULVKLQWKHPLGVDQGJDLQLQWHUQDWLRQDO
recognition. Agoston Haraszthy, a Hungarian fur trader, saw the potential
Agoston Haraszthy of Sonoma in particular and is considered the “Father of the California Wine
Industry.” He founded the Buena Vista winery in 1857, and is credited with
importing European vinifera vines to California. The Gold Rush attracted Italian
and French immigrants to California, with important results for the wine cultures
of California and the broader United States.
Hard Times
By the late 1800s, just as the USA’s wine industry was establishing itself, it was
plagued a series of setbacks.
While California wines were on the rise, European vineyards were ravaged
by phylloxera. The vine louse made its way to California vineyards in the
1880s and 1890s, delivering a devastating blow to the growing regions. After
struggling for several decades to re-plant and recover commercial momentum,
the industry was undercut yet again by the enactment of Prohibition (1920-
1933), which forbade the production and sale of beverage alcohol except for
sacramental purposes. This purportedly “noble experiment” failed to eradicate
the nation’s taste for alcoholic drinks, but it succeeded in crippled the growing
wine trade. At the time of repeal of Prohibition in 1933, fewer than 100
wineries remained. Repeal occurred during The Great Depression, which badly
hampered industry recovery. As the Depression was followed immediately by
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Prohibition.
Robert Mondavi
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,WZDVQRWXQWLOWKHVDQGVWKDWWKHZLQHLQGXVWU\EHJDQWRÁRXULVK
again. The modern era of the industry was ushered in, thanks to luminaries
like Robert Mondavi and André Tchelistcheff who—along with many others—
brought quality winemaking back to life in California. The “world class” caliber
of their accomplishments was established by a famous blind tasting in 1976 that
became known as “The Judgment of Paris,” in which two California contenders
prevailed classic French wines from Burgundy and Bordeaux in a blind tasting
conducted by renowned experts.
Today, the United States is currently the world’s 4th largest producer of wine,
with wine being made in every state, exports trending upward, and total wine
consumption exceeding that of every other nation.
• All federal beverage alcohol laws are regulated by the Tax and
Trade Bureau (TTB)
7KH77%GHÀQHVDQGDSSURYHVWKHERXQGDULHVRI$PHULFDQZLQHUHJLRQV
• The TTB demarcates appellations based on distinctive geographical,
physical, and climatic features
• According to the TTB, “The establishment of viticultural areas allows
vintners to describe more accurately the origin of their wines to
consumers and helps consumers to identify wines they may purchase”
Variety
• 75% minimum varietal composition if from a county or state
• 85% minimum varietal composition if from an AVA
• 90% minimum in Oregon for most varieties
Vintage
• 85% minimum from the vintage stated if from state or county
• 95% minimum from the vintage stated if from an AVA
Appellation or AVA
• 75% minimum for country, state or county
• 85% minimum from stated AVA
• 95% minimum from stated single vineyard
Estate Bottling
• 100% of the wine must come from grapes grown on land owned or
controlled by the winery which must be located in an AVA
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California
Factors of Wine Production
Location / Geography
• West Coast of the United States
Climate
&RRORQWKHFRDVWGXHWRWKHLQÁXHQFHRIWKH3DFLÀF2FHDQ:DUPWRKRW
LQODQGEDVHGRQGLVWDQFHIURPRFHDQ·VLQÁXHQFH7KLVLVDFRPPRQWKHPH
for almost all wine regions we will discuss in California
Topography / Aspect
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depending upon orientation, funneling it inland
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• White
– Chardonnay
– Sauvignon Blanc
• Red
– Cabernet Sauvignon
– Merlot
– Zinfandel
– Pinot Noir
Important Areas
• North Coast
• Central Coast
• Central Valley
• Sierra Foothills
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Napa Valley
Location / Geography
• The Napa Valley stretches from the San Pablo Bay 30 miles north to
0W6W+HOHQD7KH9DFD0RXQWDLQVÁDQNWKHYDOOH\WRWKHHDVWDQGWKH
Mayacamas Mountains separate Napa from Sonoma to the west.
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Climate
• The climate is maritime and varies depending on altitude and the
LQÁXHQFHRIFRRODLUDQGIRJUROOLQJRIIWKH6DQ3DEOR%D\7KLVPRUQLQJ
and evening cool air and fog creates large diurnal shifts in temperatures
throughout the day. The AVAs in the southern portion of the Napa Valley
are highly affected by cool air and fog. This lessens as you move north up
the valley.
Topography / Aspect
• The mountainous portions of Napa Valley vineyard land rises up to
2,000 feet in altitude
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Grape Varieties
• White
– Chardonnay
– Sauvignon Blanc
• Red
– Cabernet Sauvignon
– Merlot
– Zinfandel
– Pinot Noir
Viticulture
• Vineyards in the Napa Valley are planted on the higher elevation slopes
DQGKLOOVLGHVRURQWKHYDOOH\ÁRRU7KHVHGLIIHULQJORFDWLRQVEULQJ
GLIIHUHQFHVLQLQWHQVLW\RIFRORUÁDYRUDQGVWUXFWXUHLQWKHUHVXOWLQJZLQHV
• Morning and evening fogs rolling in off the bay create the large shifts in
temperatures from day to night, helping retain needed acidity and
imparting freshness to the wines
• The wide range of climates from south to north allows for different types
and styles of wine, including cooler climate Pinot Noir and warmer climate
Cabernet Sauvignon and Zinfandel
9LQLÀFDWLRQ
• Wines of the Napa Valley are often marked by extensive use of new
French and American oak barrels, lending notes of vanilla and toast to
both red and white wines
• Malolactic fermentation is often employed when making white wines,
HVSHFLDOO\&KDUGRQQD\LPSDUWLQJULFKEXWWHU\DURPDVDQGÁDYRUV
• Sparkling wines are produced in the cooler southern areas of Napa, most
notably in Carneros
Important AVAs
There are many AVAs in the Napa Valley; these are a few of the most important:
• Carneros AVA
• Stags Leap District AVA
• Oakville AVA
• Rutherford AVA
• Howell Mountain AVA
Sonoma County
Location / Geography
:HVWHUQHGJHRIWKH1RUWK&RDVWH[WHQGLQJHDVWZDUGIURPWKH3DFLÀF
Ocean to the ridge line of the Mayacamas Mountains bordering the
Napa Valley
Climate
• Cooler coastal areas, with warmer zones moving inland. Climate is
H[WUHPHO\YDULHGDQGGHSHQGVRQSUR[LPLW\WRWKH3DFLÀF2FHDQDOWLWXGH
RUWKHLQODQGLQÁXHQFHRIIRJDQGFRRODLUIURPWKHRFHDQÁRZLQJWKURXJK
a gap in the mountains called the Petaluma Gap. The fog and cool air
create large diurnal shifts from night to day.
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Topography / Aspect
• Hilly or mountainous throughout
Grape Varieties
• White
– Chardonnay
– Sauvignon Blanc
• Red
– Pinot Noir
– Cabernet Sauvignon
– Merlot
– Zinfandel
– Syrah
Viticulture
• Hillsides
• Differences in elevation
• Diurnal shifts
9LQLÀFDWLRQ
• Intense red wines, often aged in new oak barrels
• Sonoma is incredibly diverse in the types of wine made. Styles are
highly dependent on climate and cooling factors.
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Location / Geography
1RUWKRI6RQRPD&RXQW\DORQJWKH3DFLÀF2FHDQ
Climate
9HU\GHSHQGHQWRQSUR[LPLW\WRWKH3DFLÀF2FHDQ&RROFRDVWDODUHDVDQG
warm inland areas
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Monterey AVA
Location / Geography
• South of San Francisco and San Jose, near the town of Monterey
• A very fertile area known for many types of agriculture
Climate
• Cool maritime with fog and intense wind near the coast
• Very warm to hot further south and inland
Topography / Aspect
• A gap in the mountains along the coast begin to run east-west instead of
the typical north-south orientation, funneling cool air and strong winds
directly inland
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• White
– Chardonnay
• Red
– Pinot Noir
– Cabernet Sauvignon
– Merlot
– Zinfandel
Viticulture
• Vineyards site selection is important to protect from severe harsh winds
IXQQHOHGLQIURPWKH3DFLÀF
Location / Geography
• San Luis Obispo County between Monterey and Santa Barbara
Climate
• Generally, a very warm AVA with hot days and cool nights
3DVR5REOHVLVEORFNHGIURPWKHFRROPDULWLPHLQÁXHQFHRIWKH
3DFLÀF2FHDQE\PRXQWDLQVWRWKHZHVW+RZHYHUDVPDOOJDSLQ
the mountains allows cool air to funnel in and reach a portion of the
wine-growing area
Grape Varieties
• White
– Chardonnay
• Red
– Cabernet Sauvignon
– Rhône Varieties
– Grenache
– Syrah
– Zinfandel
Location / Geography
• North of Los Angeles and north of the city of Santa Barbara
Climate
• Maritime, with a dramatic change in climate from the cool, wet and windy
coast to the warm and dry areas inland
Topography / Aspect
• California’s Coastal Range turns and runs west to east, unlike the north-
south orientation that predominates further up the coast. This creates a
YDOOH\WKDWIXQQHOVFRRODLUDQGIRJGLUHFWO\LQIURPWKH3DFLÀF2FHDQ
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Grape Varieties
• White
– Chardonnay
– Sauvignon Blanc
• Red
– Pinot Noir
– Rhône varieties
– Grenache
– Syrah
– Bordeaux varieties
– Cabernet Sauvignon
– Merlot
Important AVAs
• Santa Maria Valley AVA
• Santa Ynez Valley AVA
• Sta. Rita Hills AVA
Oregon
Location / Geography
3DFLÀF1RUWKZHVW
• Main wine regions are situated between the Coast Range and the
Cascade Mountains, running south from Portland
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&RRODQGPDULWLPHLQÁXHQFHG7KH&RDVWDO5DQJHSURYLGHVDUDLQVKDGRZ
offering partial protection against storms headed eastward from the
3DFLÀF2FHDQ
Topography / Aspect
• Rolling hills and mountains
Soil
• Mix of volcanic, alluvial and clay
Grape Varieties
• White
– Pinot Gris
– Chardonnay
– Riesling
• Red
– Pinot Noir (70% of plantings)
Important AVA
• Willamette Valley AVA
– Many sub-AVAs
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Washington State
Factors of Production
Location / Geography
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east of the Cascade Mountains
Climate
• The Cascade Mountains create a rain shadow protecting the entire eastern
SRUWLRQRIWKHVWDWHIURPWKHUDLQ\DQGFRROZHDWKHUIURPWKH3DFLÀF
Ocean. This protection creates a continental, high-desert climate with hot
summers, very cold winters and little precipitation.
Grape
• White
– Chardonnay
– Riesling
• Red
– Cabernet Sauvignon
– Merlot
– Syrah
Viticulture
• The desert-like conditions offer a dramatic diurnal differences of up to 40
degrees between day and night. Low temperatures allow the vines
to rest and help preserve acidity and freshness in the wine.
• Irrigation is essential. The Columbia, Yakima and Snake Rivers are the
primary sources of water.
Important AVAs
• Columbia Valley AVA
– Yakima Valley AVA
– Walla Walla Valley AVA
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Location / Geography
• Northeastern United States
Climate
&RQWLQHQWDOZLWKPRGHUDWLQJLQÁXHQFHVRIODNHVDQGULYHUVIRULQODQG
areas and the Atlantic Ocean for coastal regions
Grape Varieties
• White
– Riesling
– Gewürztraminer
– Chardonnay
• Red
– Pinot Noir
– Merlot
– Cabernet Franc
• Hybrid
– Concord
– Vidal Finger Lakes Pioneer
Dr. Konstantin Frank
Viticulture
• It is important to protect vines from deep freezes during the harsh winters
and from mold in the warm, humid summer months
Important AVAs
• Finger Lakes AVA
• Hudson Valley AVA
• Long Island AVA
• Lake Erie AVA
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North America
Quiz Questions
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Columbia Valley AVAs?
a. Hail
E)RJIURPWKH3DFLÀF2FHDQ
c. Moderation from the lakes and rivers
d. Rain shadow from the Cascade Mountains
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Chile
Learning Points
After studying this section, a student should be able to:
.QRZWKHPDMRUJHRJUDSKLFDOLQÁXHQFHVWKDWDIIHFWWKHYLQHJURZLQJ
regions of Chile
• Know the major grape varieties grown in Chile and how they arrived
to the country
• Have a familiarity with the DO system
• Recognize the major growing areas and major sub-regions
sommeliers
Americas
Location / Geography
• Chile stretches 2670 miles along the southern half of South America’s
3DFLÀF&RDVW
• The country is very narrow, rarely exceeding 100 miles in width and
ERXQGHGE\WKH$QGHVDQGWKH3DFLÀF2FHDQ
Climate
• Chile’s climate varies immensely from the hot and extraordinarily dry
Atacama Desert in the north to the very cool southern regions
• The icy ocean Humboldt Current brings cool, moist air and fog to the
coastal areas
• The Coastal Range of mountains blocks the cool, moist air from the
3DFLÀFFUHDWLQJDUDLQVKDGRZ7KHLQODQGDUHDVEHWZHHQWKH&RDVWDO
Range and the Andes have a warm to hot Mediterranean climate
Topography / Aspect
6LJQLÀFDQWYDULDWLRQVLQDOWLWXGHPDUN&KLOH·VPDMRUUHJLRQVZLWKYLQH\DUGV
in valleys, on foothills, or at upper elevations
Grape Varieties Many of Chile’s vines were brought from Bordeaux in the 1800s
• White
– Chardonnay
– Sauvignon Blanc
• Red (75% of plantings)
– Cabernet
– Merlot
– Carmenère (long mistaken for Merlot)
Viticulture
• Phylloxera does not exist in Chile because of its strict quarantine laws and
geographical isolation
• Many rivers descending from the Andes bring snow melt water for
irrigation and create channels in the Coastal Range enabling cool air from
WKH3DFLÀFWRWUDYHOLQODQG
• Varietal labeling
– Only Vitis vinifera (no hybrids)
– Must be a minimum 75% of the stated variety
• Vintage labeling
– Must be a minimum 75% of the stated year
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– In practice, most wines conform to 85% laws for all of the categories South America
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– Climate
– Warm to hot
– Grape Varieties
– Red
– Cabernet Sauvignon
– Carmenère
– Merlot
– Important Sub-Regions
– Maipo Valley DO — most famous, best known for Cabernet Sauvignon
– Curicó DO
– Rapel DO
– Maule Valley DO
Argentina
Learning Points
After studying this section, a student should be able to:
• Know the location of Argentina in South America
• Understand the importance of elevation and diurnal differences for
viticulture
• Understand the role of irrigation and how vines are irrigated
• Know the primary grape varieties of Argentina
• Recognize three of the main wine regions in Argentina and —
for each — know important geographic and climate factors
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Introduction
• Argentina is South America’s largest wine-producing country and is the
5th largest producer in the world. Vineyards were revitalized by Italian
and Spanish immigrants towards at the end of the 19th century.
Location / Geography
• Argentina is located on the eastern side of the Andes Mountains
Climate
• The Andes form a rain shadow offering protection from westerly winds
and storms, creating a very dry, arid climate
Topography / Aspect
• Vineyards are planted in the front range of the Andes at an average
altitude of 3,000 feet above sea level. This elevation is key to the success
of viticulture in Argentina.
Grape Varieties
• Red
– Malbec
– Bonarda
– Cabernet Sauvignon
– Syrah
• White
– Torrontés
Viticultural practices
• The wine regions are very dry and low in humidity, keeping the vineyards
free of fungal problems
• Irrigation is essential due to the rain shadow cast by the Andes Mountains
creating an arid climate. Snowmelt from the Andes provides
plentiful water.
• Major diurnal swings between hot days and cool nights during the
growing season
• The brutal Zonda wind blows down from the Andes in the late spring and
HDUO\VXPPHU7KLVZLQGFDQDIIHFWÁRZHULQJRIWKHYLQHV
• Hail is a frequent hazard in the vineyards. Hail nets are employed in many
vineyards to protect the vines.
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Salta IG
Location / Geography
• Most northerly wine region in Argentina
Climate
• Generally warm, however vineyards are planted at high elevation where
temperatures are cooler
Grape Varieties
• White
– Torrontés
• Red
– Malbec
Viticulture
• Home to some of the highest-altitude vine plantings in the world at
almost 10,000 feet
Important sub-region
• Cafayate IG
Mendoza IG
Climate
• Continental and arid
• Elevation-dependent
Grape Varieties
• Red
– Malbec
Viticulture
• Mendoza is the largest viticultural region in Argentina
• Most vineyards are planted at altitudes between 2,000-4,000 feet
• The strong Zonda wind helps to keep mildew and other diseases
to a minimum
• Irrigation is essential
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utilized, with water from rivers directed through the vineyards in channels
• Modern methods such as drip irrigation are used increasingly
Flood irrigation
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• Many producers age their wines in new French or American oak barrels
Important Sub-Region
• Luján de Cujo DOC
• Uco Valley IG
Patagonia IG
Climate
• A notably cool area with some of Argentina’s most southerly vineyard sites
Grape Varieties
• White
– Torrontés
• Red
– Malbec
– Cabernet Sauvignon
– Pinot Noir
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Both the San Antonio and Casablanca DOs of Chile share this trait.
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b. Cool climate, high elevation regions near the Andes
c. Warm climate regions in the Valle Central
d. Warm climate regions in northern Chile
What is the most well-known grape variety produced in the Maipo Valley
of Chile?
a. Cabernet Sauvignon
b. Pinot Noir
c. Malbec
d. Merlot
Which of the following brings cool, moist air and fog to the
coastal regions of Chile?
a. Humboldt Current
b. Mistral
c. Zonda
d. Andes snow
For a long time, Carmenère was mistaken for which grape variety?
Quiz Questions
List one pro and one con for how the Zonda affects
viticulture in Mendoza.
Pro:
Con:
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South Africa
Learning Points
After studying this section, a student should be able to:
• Know the location of South Africa
• Understand the basics of South Africa’s wine-growing history
• Know the two adjacent oceans and how they affect South African
wine regions
• Know the name of the ocean current that cools the coastal vineyards
• Recognize the term “Cape Doctor” and its effect on
South African viticulture
• Understand the basics of the Wine of Origin System
• Understand the role of the KWV
• Know the primary grape varieties
• Recognize examples of important South African Geographic Origins
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• The southern tip of Africa adjacent to both the Atlantic and Indian Oceans
Climate
• Mostly maritime with the cooling effect of the oceans
7KH%HQJXHOD&XUUHQWÁRZVQRUWKIURP$QWDUFWLFDWRFRROWKH
coastal areas
• It becomes very warm to hot moving inland away from the coast
Soil
• Ancient and diverse
The KWV —
Grape Varieties In 1918 the Ko-
• White operatiewe
– Chenin Blanc (locally called Steen) Wijnbouwers
– Chardonnay Vereniging van Zuid-
– Sauvignon Blanc Afrika (KWV) was
formed, rescuing the
• Red
– Pinotage (a Pinot Noir x Cinsault crossing) South African wine
– Cabernet Sauvignon industry from disaster
– Syrah after the ravages of
– Merlot phylloxera and the
– Pinot Noir severe loss of exports
in the late 1800s.
Viticulture
• High occurrence of vine virus The KWV produced
• The Cape Doctor, a strong southeasterly wind, blows across the wine, stabilized prices
Western Cape in the spring and summer and established a
– This wind can quota system that
– Help suppress fungal disease emphasized quantity
– Help moderate temperatures
over quality.
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The KWV controlled
Regional Wine Law the South African
wine industry until
Wine of Origin System (WO) Apartheid was lifted,
• The WO system was introduced in 1973 and became a private
3URGXFHUVORRNLQJIRUFHUWLÀFDWLRQPXVWDGKHUHWRVSHFLÀFVWDQGDUGV
• Wines must be submitted to the board and are tasted and tested
company in 1997.
for approval
• A WO seal appears on all bottles of South African wine that pass
WKLVFHUWLÀFDWLRQ
WO Labeling Laws
• Vintage: Minimum 85% of stated year
• Varietal Labeling: Minimum 85%
• Appellation: 100% of the grapes must come from the named
Geographic Designation
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Geographical Units
• Western Cape
Regions
• Coastal Region
Districts
• Stellenbosch
• Paarl
• Walker Bay
• Swartland
WardsGHÀQHGE\VRLOFOLPDWHDQGJHRORJLFIDFWRUV
• Constantia
– A rich history, with sweet wines long regarded among the best
in the world
Estates
• Single vineyards
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Quiz Questions
2. Estates 2.
3. Regions 3.
4. Wards 4.
5. Districts (Largest) 5.
Name three effects of the Cape Doctor wind on the vineyards of South
Africa
1.
2.
3.
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Australia
Learning Points
After studying this section, a student should be able to:
.QRZWKHORFDWLRQRI$XVWUDOLDDQGLWVFOLPDWLFLQÁXHQFHV
• Know the general location of wine grape-growing on the
Australian continent
• Understand the Australian GI system
• Know the primary vine-growing states and their major wine regions
• Be able to associate the primary wine regions with climate and
grape variety
• Understand the philosophy and importance of blending for the
Australian wine industry
Australia — Overview
Location / Geography
• Australia is a large country roughly the size of the continental U.S.A.
,WLVVLWXDWHGLQWKH6RXWK3DFLÀF2FHDQDQGPDGHXSRIVL[6WDWHVDQG
multiple Territories.
Climate
• Australia is the world’s driest inhabited continent with a hot desert interior
that is inhospitable to viticulture
• Most wine regions are clustered in the southeastern part of the continent
in temperate latitudes near the major cities
Soil
• Ancient, eroded and nutrient-poor soils with great diversity
Grape Varieties
• White
– Chardonnay
– Sauvignon Blanc
– Semillon
– Riesling
• Red
– Shiraz
– Cabernet Sauvignon
– Merlot
– Grenache
– Pinot Noir
Viticulture
• Vine-growing is concentrated in cooler coastal areas moderated by
the Southern and Indian Oceans. Vineyards are also planted in cooler
high-elevation areas
• Irrigation is imperative, especially for turning vast interior Outback into
land hospitable for vine growing
• The warm, dry climate tends to produce very ripe grapes. It is
LPSRUWDQW³WKRXJKRIWHQGLIÀFXOW³WRPDLQWDLQDGHTXDWHQDWXUDO
DFLGLW\IRUDFKLHYLQJEDODQFHLQÀQLVKHGZLQHV
• The combination of artisanal and industrial wineries is an important factor
in Australian wine production
9LQLÀFDWLRQ
• Australia’s wine industry has long been a world leader in technological
development, partly due to a strongly innovative culture and partly
because expansion could only be achieved through mechanization due to
labor shortages
• Emphasis on technical precision has also manifested itself in a broad
tendency to produce wines in a very clean, fruit-driven style
• Oak aging: Traditionally, American oak was prevalent, but use of French
barriques has become increasingly common
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country’s warm climate
• Australia has long been a global leader in alternative packaging and
closures, from bag-in-box to screw caps for still wines and crown caps for
sparkling wines
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Harvest
• With labor in relatively short supply, and large vineyards widely dispersed,
many sites are planted to accommodate mechanical harvesting
• Picking is often performed at night to preserve freshness and acidity
South-Eastern Australia
State of Origin
Zones
Regions
Sub-Regions
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Australia — Southeastern
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Climate
• Cooler and wetter near the coast; dry and arid inland
Topography
• The Great Dividing Range runs north to south, separating the wet
coastal regions from the dry interior
Hunter Semillon is
considered one of the
great, unique wines of
Australia.
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• Riverina GI Australia
– Location / Geography
– Far inland on the western side of the Great Dividing Range in the
fertile river lands. Riverina is largest wine region in Australia
– Climate
– Hot and very humid in some areas
– Grape Varieties
– White
– Semillon
– Chardonnay
– Red
– Shiraz
– Merlot
– Viticulture
– Riverina represents 50% of Australian wine production
– Irrigation from nearby rivers is required for viticulture in this area
to succeed
– 9LQLÀFDWLRQ
– Riverina is most known for bulk table wine production but also
SURGXFHVIRUWLÀHGZLQHVDQGERWU\WLVDIIHFWHGGHVVHUWZLQHV
Victoria
Location / Geography
• Southeastern Australia, with Melbourne being the most important
metropolis
Climate
• A broad range, extending from cool, coastal maritime to continental,
which can be very hot when remote from the Southern Ocean
Australia — Victoria
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9LQLÀFDWLRQ
• Victoria produces a wide range of wine styles depending on location
and climate
– Sparkling
– Still
²)RUWLÀHG
– Dessert
Important GIs
• Yarra Valley GI
– Climate
Rutherglen Muscat is – Cool, humid, maritime-moderated by the Southern Ocean
considered one of the – Grape Varieties
– White
world’s great sweet – Chardonnay
wines. – Red
– Pinot Noir
– Shiraz
– 9LQLÀFDWLRQ
– Still and sparkling wine production
• Rutherglen GI
– Climate
– Continental with very hot summers
– Grape Varieties
– White
– Muscadelle
– Red
– Shiraz
– Brown Muscat (Muscat Rouge à Petits Grains)
– 9LQLÀFDWLRQ
– Still wine production
²)RUWLÀHGGHVVHUWZLQHVRIWHQUHIHUUHGWRORFDOO\DV´6WLFNLHV´
• Murray-Darling GI
– Location / Geography
– Northwestern Victoria — this GI is partly in New South Wales
– Climate
– Very Hot
– Viticulture
– Riverland planting
– Irrigation is essential
– 9LQLÀFDWLRQ
– An important region for bulk wine production
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Location / Geography
• Southern Australia, with Adelaide being the most important metropolis
Climate
• Broad range of climates
• Warm, dry and Mediterranean moderated by cool breezes from
the Southern Ocean
• Cooler climates at higher elevations
Important GIs
• Barossa Valley GI Largest, most important premium wine area
– Location / Geography
– Near the city of Adelaide
– Climate
– Mediterranean
– Grape Varieties
– Red
– Shiraz
– Grenache
– Cabernet Sauvignon
– Viticulture
Barossa old vines
– Extremely old vines due to the prevention of phylloxera from
reaching this area
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• Eden Valley GI
– Climate
– Cooler, higher elevation
– Grape Varieties
– White
– Riesling
– Chardonnay
– Red
– Shiraz
– Viticulture
– High altitude helps retain acidity in the grapes
– 9LQLÀFDWLRQ
²5LHVOLQJYLQLÀHGGU\
• McLaren Vale GI
– Location / Geography
– South of Adelaide
– Climate
– Warm, yet moderated by cool ocean air
– Grape Varieties
– Red
– Shiraz
– Grenache
– Viticulture
– Vineyards slope down toward the sea to maximize exposure
to cool breezes
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• Coonawarra GI Australia
– Location / Geography
– Southern strip of land near the sea
– Climate
– Cool, Mediterranean climate
– Soil
– Best vineyards are on a single, narrow, 9-mile strip with
Terra Rossa soil; a vivid red soil over limestone base
– Grape Varieties
– Red
– Cabernet Sauvignon
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Western Australia
Important GIs
• Margaret River GI
– Location / Geography
– Western Australia, with Perth being the most important metropolis
– Climate
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– Grape Varieties
– White
– Chardonnay
– Semillon
– Sauvignon Blanc
– Red
– Cabernet Sauvignon
– Shiraz
– Merlot
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Australia Australia
Quiz Questions
The Clare Valley and the Eden Valley are most noted for which
style of wine?
a. Dry Semillon
b. Dry Riesling
c. Muscat-based sweet wines
d. Pinot Noir
Why does the Barossa Valley have many 100+ year old vines?
a. Absences of phylloxera
b. Proximity to the ocean
c. Shiraz prefers older vines
d. Careful planting
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New Zealand
Learning Points
After studying this section, a student should be able to:
• Know the location of New Zealand
.QRZWKHJHQHUDOFOLPDWHVRIHDFKLVODQGDQGFOLPDWHLQÁXHQFHV
• Know primary grape varieties of main growing regions
200
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Climate
• Range of climates from warm, humid and maritime on the North Island to
cool and continental on the South Island. The climate is strongly
LQÁXHQFHGE\WKHVXUURXQGLQJVHDV
Grape Varieties
• White
– Sauvignon Blanc
– Chardonnay
• Red
– Pinot Noir
– Cabernet Sauvignon
– Syrah
– Merlot
Viticulture
• Forefront of innovation in vine training and viticulture
9LQLÀFDWLRQ
• Modern, clean winemaking
• New Zealand producers pioneered the Screwcap Initiative in 2001
• Today, over 85% of the country’s wines use screw caps
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Auckland
Climate
• Warm, rainy, humid and maritime
Grape Varieties
• Red
– Cabernet Sauvignon
– Merlot
Wairarapa
Location / Geography
• Located on the southern tip of the North Island
Grape Varieties
• White
– Sauvignon Blanc
• Red
– Pinot Noir
Important Sub-Region
• Martinborough
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Climate
• Cool, maritime
Grape Varieties
• White
– Chardonnay
– Pinot Gris
Hawke’s Bay
Climate
• Moderate maritime (this is the North Island’s driest climate)
Grape Varieties
• White
– Chardonnay
– Sauvignon Blanc
• Red
– Bordeaux varieties (Merlot and Cabernet Sauvignon)
– Syrah
Important sub-region
• Gimblett Gravels
– A warmer, inland area with a unique gravelly soil type
– Planted mostly to red Bordeaux varieties and Syrah
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Marlborough
Location / Geography
• Located on the northern tip of the South Island
Climate
• Cool, dry and sunny
• The Southern Alps create a rain shadow protecting the South Island from
strong winds and weather systems from the west off the Tasman Sea
Grape Varieties
• White
– Sauvignon Blanc (almost 80% of plantings)
• Red
– Pinot Noir
Viticulture
• Plentiful sunshine hours
• Long, cool growing season with cool nights allowing grapes to
retain acidity
• Irrigation is widely used
9LQLÀFDWLRQ
• Marlborough produces over half of the entire country’s wine
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Location / Geography
• South of Marlborough, stretching a long distance along the eastern
coast of the South Island
• One of the fastest-growing regions
Climate
• Cool continental
• Long, dry summer
Grape Varieties
• White
– Sauvignon Blanc
• Red
– Pinot Noir
Central Otago
Location / Geography
• Home to the world’s most southerly grape vines, with some planted
below the 45th parallel
Climate
• Cool continental
• Low humidity
Topography / Aspect
• Highest altitude vineyards in New Zealand
• Mountain-protected, north-facing slopes, oriented to maximize
sun exposure
Grape Varieties
• Red
– Pinot Noir
Viticulture
• High sun intensity
• Dry growing season
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New Zealand
Quiz Questions
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)RUWLÀHG:LQH
Learning Points
After studying this section, a student should be able to:
• Understand the reasons for fortifying wine
'HVFULEHWKHZD\VLQZKLFKIRUWLÀHGZLQHVDUHPDGH
• Know the differences in the production methods of sweet and
GU\IRUWLÀHGZLQHV
• Recognize the main grape varieties used for Sherry, Madeira and Port
• Know what a solera is and how it works
'HÀQH9LQ'RX[1DWXUHODQGJLYHWZRH[DPSOHV
:KDWLV)RUWLÀHG:LQH"
)RUWLÀHGZLQHVDUHEDVHZLQHVWKDWKDYHKLJKSURRIQHXWUDOJUDSHEUDQG\
added to increase alcoholic strength to 15-22%. The purpose of fortifying wine
is to add body and increase the wine’s ability to age.
7LPLQJRI)RUWLÀFDWLRQ³%DVHZLQHVFDQEHIRUWLÀHGDWYDULRXVWLPHV
during the fermentation process depending on the wine style desired
)RUWLÀHGEHIRUHIHUPHQWDWLRQ
No alcohol is created from fermentation of the base wine
)RUWLÀHGGXULQJIHUPHQWDWLRQ
This stops the action of yeast retaining residual sugar in the wine
)RUWLÀHGDIWHUIHUPHQWDWLRQ
Boosts alcohol levels; a dry wine is most often produced
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Sherry
Factors of Production
Spain — Sherry
Location / Geography
• Jerez is located in Andalusía on the Atlantic Coast near the tip of
North Africa
Climate
• Hot and windy
&RROLQJPDULWLPHLQÁXHQFHIURPWKH$WODQWLF
Soil
• Albariza
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sunlight up to the vines and retains water during the summer heat.
• Barros
– Brown-colored clay
• Arenas
– Sand
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Grape Varieties
• White
– Palomino
– Major grape for all quality styles of Sherry
– 95% of all plantings
– Pedro Ximénez (PX) and Moscatel
– Mainly used for blending, adding sweetness and color
– These grapes can also be found as sweet varietal wines
9LQLÀFDWLRQ
• Base Wine Production
– For most Sherry styles, the base wine is a neutral, dry, white wine
from the Palomino grape Flor — Barrels of Sherry are not
WRSSHGXSDOOWKHZD\$ÀOPRI
• )RUWLÀFDWLRQ yeast (Saccharomyces) grows
²)RUGU\VW\OHVRI6KHUU\IRUWLÀFDWLRQRFFXUVDIWHUIHUPHQWDWLRQ on the surface of the maturing
²7KHGHJUHHRIIRUWLÀFDWLRQGHSHQGVRQWKHVW\OHRI6KHUU\EHLQJPDGH wine and acts like a protective
blanket preventing oxidation and
²:LQHVDUHIRUWLÀHGJHQWO\ZLWKDPL[WXUHRIJUDSHVSLULWDQG spoilage.
mature Sherry wine
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Solera System
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Madeira
Factors of Production
Location / Geography
• Madeira is an island in the Atlantic Ocean off the coast of Morocco and
is 625 miles from the mainland of Portugal
Portugal — Madeira
Climate
• Subtropical
Topography / Aspect
• The island was created by volcanic action and rises sharply out of the sea
0DGHLUDLVH[WUHPHO\PRXQWDLQRXVZLWKYHU\OLWWOHÁDWODQG
Soil
• Volcanic
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Grape Varieties
• White
– Sercial
– Verdelho
– Boal
– Malvasia (Malmsey)
• Red
– Tinta Negra (85% of plantings)
Viticulture
• Vineyards are planted on steep hillside terraces and tended to by many
small family growers
• Grapes must be hand-harvested on this difficult terrain
Vinification
• Fortification Timing of fortification is dependent on the style of
wine being made
– For sweeter wines, fermentation is stopped by the addition of
grape spirit
– For drier wines the wine is fortified after fermentation
• Heating After fortification, the wine goes through one of two heating
processes giving Madeira its distinctive character
– Estufagem Most wines are transferred to the estufa, a stainless steel
vat that warms the wine by circulating hot water through coils inside
the tank. The wine is heated and held there for at least three months.
With this method, the sugars in the wine will gradually caramelize,
ensuring thorough oxidation or maderization of the wine.
– Canteiro This method is used for a producer’s best wines. These wines
are aged in cask for at least two years in attics exposed to the natural
warmth of the sun and undergo a much slower, gentler maturation
process.
Madeira Grape Varieties and Wine Style Connection — The grape name
on the label is an indication of a sweet or drier style of Madeira.
I I
Sercial Boal
Verdelho Tinta Negra Malvasia (Malmsey)
I I I
Dry and semi-dry This grape name is Semi-sweet and sweet
Madeira; these wines not found on Madeira; these wines
are fortified closer to labels, but are fortified closer to
the end of represents 85% the beginning of
fermentation of production; fermentation
Can be sweet or
dry in style
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Port
Factors of Production
Port is the most revered wine of Portugal and is considered one of the most
VRXJKWDIWHUVZHHWIRUWLÀHGZLQHVLQWKHZRUOG$QFLHQW*UHHNVDQG5RPDQV
prized the juicy red wines from the steep banks of the Douro. Centuries passed
before the British transformed these wines into what they are today.
Location / Geography
• Northern Portugal along the Douro River
Climate
• Warm to hot maritime depending on the proximity to the Atlantic Ocean
• The climate becomes incredibly hot and dry as one moves inland
Topography / Aspect
• Incredibly steep hillsides, rugged, mountainous
Soil
• The best vineyards are on well-draining schist
Grape Varieties
• Red
– Touriga Nacional (and many others)
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Viticulture
• Steep hillside terraces overlooking Douro River that were built by hand
over the centuries
• There are many named quintas or single vineyards
9LQLÀFDWLRQ
• Port is often a blend of many grape varieties
• Traditionally, lagares or shallow troughs were used for foot treading or
crushing and maceration of the grapes
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:LQHVDUHIRUWLÀHGGXULQJIHUPHQWDWLRQZKHQDERXWRIWKHVXJDU
content has been converted to alcohol
7KHZLQHLVIRUWLÀHGWRDEYZLWKWKHDGGLWLRQRIaguardente
(neutral grape spirit)
Aging
• Port style is based on length of time the wine is aged in barrel
and/or bottle
Styles of Port
Ruby Port
• House wine of each lodge made from multiple vintages and vineyards
• Created to be an inexpensive, consistent house style or brand
Vintage Port
• The most expensive and age-worthy style
• Produced from top quintas only in exceptional vintages
• Vintage Ports spend about two years aging in oak with the remainder
in bottle
Aged-Tawny Port
• Wine matured entirely in cask
• These wines take on a nutty, oxidized character over time
• Age declarations on the bottle are approximations
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T T T T T T T T T T T
2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015
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fermentation typically to 15-16% abv. thus remaining sweet.
Muscat de Beaumes-de-Venise
• Location / Geography
– Southern Rhône Valley, France
• Grape Variety
– White
– Muscat Blanc
Banyuls
• Location / Geography
– Roussillon, France
• Grape Variety
– Red
– Grenache
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)RUWLÀHG:LQH
Quiz Questions
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a. Fermentation
b. Maturation
c. Distillation
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%DQ\XOVLVDVZHHWIRUWLÀHGZLQHIURP
a. France made with the Grenache grape
b. France made with the Muscat grape
c. Spain made with the Palomino grape
d. Spain made with the Pedro Ximenez grape
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$JXDUGHQWHLVGHÀQHGDV
a. Dried grapes for sweetening and blending
b. Neutral grape spirit used for Port production
c. Yeast layer protecting wine from oxidation
d. Solera
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Sweet Wines
Learning Points
After studying this section, a student should be able to:
• Describe the ways in which sweet wines are made
• Know what Botrytis cinerea is and how it affects grapes on the vine
• Recognize important appellations of sweet wine and their method
of production
• Recognize the location, main grape variety and production method
of Tokaji Aszú
• Recognize the terms recioto and passito and classic Italian wines
that specialize in this style
• Recall which German Prädikatswein are sweet, botrytis-affected wines
Sweet wines can be made in a variety of ways, both in the vineyard and in the
winery.
Late Harvest
Leaving grapes on the vine long into the autumn increasing their sugar content
Noble Rot
Botrytis cinerea does not affect Botrytis cinerea is a mold that attacks ripe grapes in humid climates. It causes
grapes evenly. grapes to shrivel and dehydrate on the vine, concentrating their sugars and
drastically reducing yields. Botrytis also causes oxidation, deepening the color
RIDZLQHDQGFUHDWLQJFKDUDFWHULVWLFDURPDVDQGÁDYRUVRIKRQH\PXVKURRP
and saffron.
France
• Bordeaux
– Sauternes
• Alsace
– Vendange Tardive (VT)
– Sélection de Grains Nobles (SGN)
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Germany
• Prädikatswein
– Auslese (may have botrytis)
– Beerenauslese (BA)
– Trockenbeerenauslese (TBA)
Hungary
• Tokaji Aszú An incredibly old wine region making sweet wines dating
to the 15th Century
– Location / Geography
– The Tokaj wine region is located in northeastern Hungary
• Grape Varieties
– White
– FurmintÀYHRWKHUZKLWHYDULHWLHV
• Viticulture
– Aszú The name for grapes picked at high sugar levels and have been
affected by botrytis
• 9LQLÀFDWLRQ
– The botrytis-affected grapes are pressed into a paste and then added
back to a dry still wine
– The amount of paste added to the still wine determines the
sweetness level
– Eszencia Wine made from the sugar-laden, syrupy, free-run juice
from 100% botrytised grapes
Drying grapes
Late harvested, healthy grapes that are either shriveled on the vine or dried
after picking
Italy
• Passito or Recioto are the Italian words most often seen on labels to
indicate grapes that were dried
• Examples
– Vin Santo (Tuscany)
– Recioto di Soave (Veneto)
– Recioto della Valpolicella (Veneto)
Freezing grapes
Icewine/Eiswein is made from healthy (minimal to no botrytis) grapes that
are left on the vine far into winter. The water content of the grapes is frozen,
naturally concentrating the sugars. Grapes are hand-harvested frozen and
immediately put into the press. Intensely sweet, syrupy juice is released, leaving
behind the frozen water.
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0DNLQJ:LQH6ZHHWLQWKH:LQHU\²9LQLÀFDWLRQ7HFKQLTXHV
The goal is to stop the action of the yeast and — therefore, fermentation —
leaving residual sugar in the wine. This can be done in a few ways:
• &KLOOLQJWKHZLQHDQGÀOWHULQJRXWRUUHPRYLQJWKH\HDVW
• Chilling the wine and adding sulfur dioxide (SO2) to kill the
yeast cells
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Sweet Wine
Quiz Questions
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Beer
Learning Points
After studying this section, a student should be able to:
• Name the four major ingredients of beer
8QGHUVWDQGKRZHDFKLQJUHGLHQWFRQWULEXWHVWRWKHRYHUDOOÁDYRU
and style of a beer
• Name the two main categories of beer and their basic differences
• Name examples of styles and brands of beer in a few selected categories
Cereal Grain and Malt Beer is traditionally made from cereal grains with barley
being the most important for quality. Wheat, rice, corn, rye and oats are also
used in smaller amounts. Starches in the grain must be converted to sugars for
fermentation to occur. This is accomplished through germination of the grain
to produce enzymes that turn starch into sugar, creating malt. The malt is
then dried in a kiln. The temperature and length of time the malt is kilned is an
LPSRUWDQWGHWHUPLQDQWRIWKHFRORUÁDYRUDURPDDQGVW\OHRIDEHHU
Hops Resin from the cone of the hop plant imparts bitterness to balance the
sweet, malty character of beer. All beers use hops, but some feature them more
SURPLQHQWO\WKDQRWKHUV+RSVDOVRSURYLGHDURPDDQGÁDYRUDQGDFWDVD
preservative.
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Beer Categories
Beer can be divided into two basic categories based on the type of yeast used
Ales Lagers
British German
Pale Ale Bock
India Pale Ale (IPA) Doppelbock
Porter Oktoberfest
Belgian
Lambic (spontaneous fermentation)
Wit or White Bier
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Beer
Quiz Questions
What are the two broad beer categories of ale and lager are based on?
a. Color of the malt
b. Strain of yeast used for fermentation
c. Kilning
d. Level of bitterness
224
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Sake
Learning Points
After studying this section, a student should be able to:
'HÀQHZKDWVDNHLV
• Name the primary ingredients of sake
.QRZWKHGHÀQLWLRQRI-XQPDL
• Understand the quality categories of sake
.QRZWKHLPSRUWDQWIHDWXUHVDQGÁDYRUVRI1DPD]DNHDQG1LJRUL
Introduction
What is sake?
Sake is a fermented rice beverage. Its origins go back 2,500 years ago when Sake can be seen
rice-growing became prevalent in Japan. Today, there are approximately 1,400 as terroir-driven —
sake breweries in Japan. YHU\VSHFL¾FQDWXUDO
ingredients create this
unique beverage.
What are the primary ingredients of Sake?
Water6DNHEUHZHULHVDUHVHWXSLQSDUWLFXODUDUHDVEHFDXVHRIWKHVSHFLÀF
mineral properties of the water source
Rice There are over 50 types of sake rice grown in Japan with 8-10 varieties
XVHGIRUTXDOLW\VDNH7KLVLVGHÀQLWHO\QRW\RXUDYHUDJHWDEOHULFH7KHYDULHWLHV
RIULFHXWLOL]HGIRUPDNLQJVDNHDUHRIWHQUHJLRQRUYLOODJHVSHFLÀF
Koji-Kin A fungus native to Asian countries that converts the rice starches into
sugar for fermentation to occur. This fungus has many applications in the Asian
beverage and culinary realms.
Yeast Performs the fermentation creating alcohol in sake. Different yeast strains
SURYLGHGLVWLQFWLYHDURPDVDQGÁDYRUV6DNHLVXVXDOO\EHWZHHQDOFRKRO
Added Neutral Distilled Alcohol (Brewer’s Alcohol) Cheap sake often has
copious amounts of distilled alcohol added to increase yields. Quality sake can
KDYHDYHU\VPDOODPRXQWRIDOFRKRODGGHGDWWKHÀQDOVWDJHVRIEUHZLQJ³QRW
WRLQFUHDVH\LHOGV³EXWUDWKHUWRLQFUHDVHULFKQHVVDQGERRVWDURPDDQGÁDYRU
Rice Milling/Polishing
Rice grains for sake production are milled, polishing the kernels to get to the
SXUHÁDYRUVDWWKHLUFRUH'HJUHHVRISROLVKLQJDOVRGHWHUPLQHVTXDOLW\JUDGHV
By milling the rice further and further, more unwanted fats, proteins and other
impurities can be removed before fermentation begins. In general, the higher
WKHUDWHRIPLOOLQJWKHFOHDQHUPRUHUHÀQHGDQGPRUHIUDJUDQWWKHÁDYRURIWKH
resulting sake.
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Premium Sake Quality Grades — Sake quality grades are based on how
much of the grain is milled. The more that is milled away the smaller the
grain, the purer the product and the higher the quality.
Junmai — Pure rice sake. Nothing is used in its production except rice, water,
\HDVWDQGNRMLNLQ-XQPDLFDQEHXVHGDVDSUHÀ[WR*LQMRDQG'DLJLQMR
grades to indicate that no additional alcohol was added during production.
70% of the grain remains
30% of the grain is milled away
Ginjo
60% of the grain remains
40% of the grain is milled away
Nigori — 0LON\XQÀOWHUHGVDNHXVXDOO\RIIGU\
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Sake
Quiz Questions
What is Koji-Kin?
a. A fungus used to convert starches to sugar in sake rice
E8QÀOWHUHGVDNH
F$VSHFLÀFNLQGRIULFH
d. A yeast strain
Is alcohol added?
Daigingo
Ginjo
Honjozo
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Cider
Learning Points
After studying this section, a student should be able to:
• Name the major ingredient of cider
• Understand how cider is made
• Recognize the major production areas of cider
Introduction
What is Cider?
• Traditional cider is 100% fermented apple juice
• Cider has been made for thousands of years in Europe and is believed
WREHWKHÀUVWDOFRKROLFGULQNEURXJKWE\WKH%ULWLVKWR$PHULFDLQ
the 1600s
Apples There are thousands of varieties of apples used with varying levels of
ELWWHUDQGVZHHWÁDYRUV$SSOHVXVHGIRUFLGHUPDNLQJDUHQRW\RXUHYHU\GD\
eating varieties.
Yeast Yeast ferments the apple juice into cider. Native yeast strains can create
XQLTXHDURPDVDQGÁDYRUV
Styles of Cider
• Old World/ European countries produce distinctive time-honored
VW\OHVRIFLGHUUHÁHFWLQJVRLOZHDWKHUDQGFXOWXUHRIDUHJLRQWHUURLU
– Some styles are very tart and funky using native yeast and bacteria
• In the New World, producers span the gamut from sweet to dry styles
• Cider can be effervescent as Champagne
– To make a cider sparkling, it must go through a secondary fermentation
or be carbonated to create the bubbles
– This can be done in tank or in bottle
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Cider
Quiz Questions
1.
2.
3.
1.
2.
3.
1.
2.
Apples destined for cider are the same as grocery store eating apples.
a. True
b. False
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Spirits
Learning Points
After studying this section, a student should be able to
• Have a basic understanding of the process of distillation
• Understand the process of making spirits, beginning with the choice of
raw materials or ingredients, extending to the fermentation of the raw
material or ingredients, and culminating in distillation of the fermented
liquid
• Know the names of the two major types of stills
• Understand how spirits are aged and the effect of aging on color
DQGÁDYRU
• Recognize the location, base ingredients and aging vessel for Cognac,
Armagnac and Calvados
• Know the base ingredient, common distillation and aging techniques for
Rum, Tequila, Mezcal, Gin and Vodka
• Understand the purpose of apéritifs and digestifs
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.QRZWKHGRPLQDQWÁDYRURI6FRWFKZKLVN\
• Know where Bourbon can be made and its base ingredient minimum
requirement
Sugars in fruit or many plant-based spirits are fermented directly into alcohol
by the action of yeast.
For grain and some plant- or vegetable-based spirits, the starches must be
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Alcoholic liquid
T
Liquid is cooled
T
Vapor condenses
T
New spirit
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beverage
Pot Still
• Provides a slow, gentle distillation
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• Pot stills are used for richer, generally wood-aged spirits like Cognac
and Single Malt Scotch
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Continuous Still
• A continuous still is continuously running and is a faster distillation
than a pot still
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very neutral spirit
• A continuous still is used for vodka and most bourbons
• Most often used for large-scale distillation
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Whiskey
All whiskeys are grain-based spirits
Scotland
• Location / Geography
– Whisky produced on the island of Scotland is called Scotch Whisky
• Flavor
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the malted barley with peat as the burning fuel. The smoke from the
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region and producer, some Scotch whiskys will have delicate aromas
of peat and others will be much more pungent.
• Single Malt Scotch Whisky
– Distilled from 100% malted barley, in a pot still, at a single distillery
– Must be bottled in Scotland
• Blended Scotch Whisky
– Blend of one or more single malt whiskies
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Ireland
• Irish Whiskey is a barley-based whiskey made only in Ireland, where
they are aged for a minimum of three years in barrels. Portions of the
barley will be unmalted, resulting in a lighter style.
Canada
• Canadian Whisky can be made of corn, wheat, rye or barley and must
be aged a minimum of 3 years
United States
• Bourbon Whiskey
– Must be produced in the USA. However most is made in Kentucky.
– Must have a minimum of 51% corn and be aged in new, charred,
American white oak
• Tennessee Whiskey
– Must be made in Tennessee from a minimum of 51% corn
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maple charcoal
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Brandy
Wine-Based Brandies
Cognac AOP
• Location / Geography
– Atlantic coast of France, south of the Loire and north of Bordeaux
• Fermentation
– Cognac is a brandy made from white grape-based wines
(mainly Ugni Blanc)
• Distillation
– Cognac is distilled twice in copper pot stills
• Aging
– Cognac is required to have a minimum of two years aging in
French oak casks
Cognac
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Armagnac AOP
• Location / Geography
– SW France, in Gascony, one of the gastronomic capitals of France
• Fermentation
– Brandy distilled from grape-based wines (a blend of local white
grape varieties)
• Distillation
– Traditionally one distillation in a continuous still — unique to the region
• Aging
– Armagnac is required to have a minimum of two years of
aging in French oak casks
Armagnac
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Eau de Vie
A category of French brandy made with a variety of fruits.
Calvados AOP
• Location / Geography
– Normandy, France (northern France on the Atlantic Coast)
• Fermentation
– Calvados is distilled from fermented apples and pears
• Distillation
– Calvados is traditionally distilled twice in a copper pot still
– Some areas of the region use a continuous still
• Aging
– Calvados is required to have a minimum of two years of aging
in French oak casks
Calvados
Examples
• Framboise — Raspberry
• Kirsch — Cherry
• Poire William — Pears
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Other Spirits
Vodka
• Location / Geography
– Vodka can be made anywhere in the world but is most traditionally
associated with Eastern Europe
• Fermentation
– Traditionally vodka is a distillate of fermented cereal grains or potatoes
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range of fruits, vegetables and other plants. (If it is fermentable, it can
be made into vodka.)
• Distillation
– Vodka is distilled multiple times to achieve purity and neutrality.
– Most often a continuous still is used, however there are numerous,
well-known, high-end examples made with pot stills
• Aging
– Vodka is an unaged, clear spirit. There are several barrel-aged vodkas
on the market today, but they are exceptions to the traditional style
Gin
• Location / Geography
– Gin can be made anywhere in the world, but its origins are Dutch. The
popularity of gin and its most well-known examples are from Great
Britain, crafted in the London Dry Gin style.
• Fermentation
– Traditionally, gin is a neutral distillate of fermented cereal grains,
like vodka
• Botanicals
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Other traditional botanicals include lemon, lime and bitter orange
peel, anise, angelica root, orris root, licorice root, cinnamon, cassia
bark and many more.
• Distillation
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and is then redistilled
• Aging
– Gin is predominatnly an unaged, clear spirit, but a few barrel-aged
gins are available
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Tequila
• Location / Geography
– A protected appellation centered around the province of Jalisco, Mexico
• Fermentation
– Tequila is produced from the fermented juice of the cooked
piña (pineapple), the heart of the blue agave plant (Agave tequiliana)
• Distillation
– Can be performed either in a traditional pot still or by the
continuous method
• Aging
– Tequila has aging designations on the label based on time in
oak and bottle
– Silver / Blanco Bottled immediately after distillation
– Reposado Tequila aged 60 days to one year in oak casks
– Añejo Aged from 1-3 years in cask
Mezcal
• Location / Geography
– A protected appellation mainly around Oaxaca, Mexico but other
provinces are included
• Fermentation
– Mezcal is the distilled spirit produced from fermented agave
• Distillation
– Can be performed either in a traditional pot still or by the
continuous method
• Aging
– Blanco or unaged is the most traditional style of Mezcal, however,
barrel aged versions with the same label designations as Tequila
can be found
Rum
• Location / Geography
– Although rum is now produced internationally, the style originated
in the Caribbean in the 17th century, and spread to Central and
South America
• Fermentation
– Rum is a distilled spirit produced from fermented sugar cane
or molasses (a by-product of processing sugar cane into sugar)
• Distillation
– Depending on the tradition, style and brand, rum can be made
with a continuous still to achieve neutrality or with a pot still to
retain intensity of the base ingredient
• Aging
– Light Rum
– Little to no aging and bottled straight from the still
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to remove any color
– Dark Rum
– Higher-end examples are aged for an extended time in oak
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Apéritifs
• Served before the meal to stimulate the appetite
Digestifs
• Served after the meal to help stimulate digestion. Examples include bitters
or Italian Amaro.
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variety of ways. Below is a chart for your reference of well-known brands and
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Spirits
Quiz Questions
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a. Juniper
b. Coffee
c. Peach pit
d. Anise
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a. Bourbon
b. Scotch Whisky
c. Canadian Whisky
d. Irish Whiskey
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Cocktails
Take what you have learned from this section and research or list classic
cocktails that use the following spirits and liqueurs.
(This exercise is for your personal reference for future study only.)
Vodka
Gin
Cognac
Tequila
Scotch Whisky
Bourbon
Kahlúa
Crème de Menthe
Campari
Triple Sec
Drambuie
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Service and Hospitality
Service and Hospitality
Service Standards
Mastery of beverage service requires a combination of theoretical knowledge, a
trained palate, universal vocabulary, gracious carriage, respectful salesmanship
and sound service mechanics. The Court of Master Sommeliers has established
the following Service Standards as a basis to evaluate candidates in CMS
examinations. The mechanics listed herein should be the foundation upon which
one provides world-class hospitality in a restaurant situation. Reading the table’s
needs, understanding guest expectations and utilizing sound sales strategies to
provide a memorable dining experience remains the ultimate goal.
The CMS recognizes that its Service Standards are formal and not appropriate
for many restaurant settings. Nevertheless, candidates must be able to display
mastery of highly demanding and exacting formal dining room skills to succeed
in CMS examinations.
Professional Appearance
• Pressed and cleaned professional attire including comfortable, safe shoes
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clean, no excessive perfumes or odors
• No dress or accessory should draw excessive attention to one’s
own person
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Standard Service
These standards apply to all types of wine:
• Beverage service is always performed on the right side of the guest
• The wine list is presented and assistance is offered
• The sommelier is prepared to offer active and appropriate
recommendations — sales skills are an essential element of proper service
• The sommelier is prepared to answer questions on vintages, style and
character of wine, food compatibility and quality
• The order is taken from the host’s right and its name and vintage is
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WKHVHVHUYLFHVWDQGDUGVWKHKRVWLVGHÀQHGDVWKHSHUVRQZKRRUGHUV
the wine
• The glassware is to be placed from the right of the guest on to the table
in a consistent manner
• Placement starts with either the host or the person to the host’s left and
continues clockwise without regard to gender
• Space permitting, under-liners for the bottle, cork and any decanters are
placed to the right and/or in front of the host
• The sommelier presents the bottle and repeats its name and vintage to
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• The bottle is presented with a serviette held in the sommelier’s hand
or on the forearm
• Serviettes are either held in hand or placed on the forearm during all
service
• Serviettes are NEVER placed in pockets or on the shoulder
• The foil is cut at the second or lower lip to prevent the wine from dripping
behind the foil and contaminating future pours
• The foil is placed in the sommelier’s pocket and the top of the cork is
wiped with a clean serviette
• The sommelier inserts a corkscrew or similar tool to remove the cork
• The cork is removed with minimal bottle movement and as quietly
as possible
• The top of the bottle is wiped with a clean serviette and the cork is
presented to the right of the host on an under-liner
• The sommelier holds the bottle with the right hand, label facing the host
and pours the host a 1 – 1.5 ounce taste
• The sommelier steps back and waits for the host’s approval
• After approval, the sommelier serves the wine moving to the left
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served last regardless of gender — if there is a guest of honor, that person
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• In parties of eight or more it is acceptable to pour everyone in a clockwise
manner regardless of gender
• The bottle is wiped with a clean serviette after each pour to prevent drips
• The bottle is placed on an under-liner or in an ice bucket within reach
of the host — If an ice bucket is used, it should be placed so as not to
hinder movement around the table
• The sommelier asks to remove the cork
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Glassware Placement
• Glassware is the appropriate size and shape for each wine
• Glass stemware is placed to the right of the guest and is keyed off the
knife in a consistent manner
• Multiple glasses can be placed in a line, diagonal, diamond or cluster
depending on the table space
• It is important that glass placement is consistent among all guests
• If a second bottle of the same wine is ordered, bring the host a fresh
glass to taste
– The sommelier should be prepared to replace all the glasses if
requested
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then cleared after service of the new bottle
• When possible, glasses for additional new wine orders are placed to the
right of any previous glasses so that the sommelier is always pouring the
glass to the right and not over the existing stemware
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Screwcap Closures
• Present the bottle in the standard manner
• Remove the screw cap as quietly as possible and place in the
sommelier’s pocket
• The screw cap is not presented
• Wipe the lip of the bottle with a clean serviette
• Pour a taste for the host and continue with standard service
Synthetic Corks
• Synthetic corks are to be treated in the same manner as natural corks in
all service procedures
Storage
• Wines must be stored correctly if they are to show their best
• All wines should be cellared at a constant temperature
• A range of 50-60 degrees is ideal for long-term storage
• Store wines in an organized and accessible manner
• Store wines away from unpleasant odors
• Store wines away from insect and rodent pests that can damage labels,
corks and boxes
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6WRUHVSLULWVDQGIRUWLÀHGZLQHVVWDQGLQJXS
• Avoid storing wine: in a direct source of light, near source of vibration,
overly damp conditions or upright for over a few weeks
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Service and Hospitality
)RUH[DPVWDQGDUGVZHKDYHGHÀQHGWKHIROORZLQJ
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Vendors
• Always treat and communicate with vendors (i.e., parties such as
distributors, importers, brokers and winemakers) respectfully and
responsibly; no profanity and no abusive language or treatment should
ever occur
• The supplier is an essential part of the team that supports the experience
of hospitality for the guest
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communicating your needs clearly, honoring appointments and
answering or returning e-mails and phone calls
• The hospitality world is ever-changing and today’s colleague or vendor
could potentially become tomorrow’s employer or vice versa
Colleagues
• Integrate into the service team and provide help whenever and however
needed. A good service team member does not let another team
member fail.
• The sommelier is in a high visibility position and is a service leader who
sets the tone of the overall service experience in a dining room
Team Education
• Share knowledge and service acumen with team members; educate with
an inclusive spirit
• Avoid intimidating or alienating guests and co-workers with esoteric wine
information
• Strive to simplify beverage knowledge without dumbing it down; teach
others in an easy to understand way. Improving the overall competence
of each team member will result in increased guest satisfaction and sales.
Tableside Demeanor
• SMILE. Be friendly, respectful, engaging, and professional in a genuine
and authentic manner
• Attention should ALWAYS be on the guest and serving the guest,
never drawn to the sommelier
• Respond to guest compliments with brief thanks and appreciation
• Utilize your considerable knowledge as appropriate
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General Points
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and operation policies
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structure) of all beverages without overwhelming the guest with
unnecessary verbiage. Read the guest and supply the appropriate amount
of information.
• DO NOT MAKE THINGS UP: If you do not know the answer to a guest’s
question, offer to get the answer as soon as possible
Communication
• Maintain eye contact with guests as appropriate
• Be an active listener. Clarify anything the guest has communicated,
HVSHFLDOO\ZKHQFRQÀUPLQJWKHRUGHU
• Discreetly determine if the host has a budget in mind; if not, offer several
selections at different price points
• When in doubt, undersell; honor the guest’s trust with regard to price
point and perceived value
• Learn and remember guest’s preferences
• Guest relationships are built over time
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254
Deductive Tasting Journal
Deductive Tasting Journal
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Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
256
Deductive Tasting Journal Wine Flight 1 — Wine 1
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
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Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
258
Deductive Tasting Journal Wine Flight 1 — Wine 2
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
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Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
260
Deductive Tasting Journal Wine Flight 1 — Wine 3
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
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Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
262
Deductive Tasting Journal Wine Flight 1 — Wine 4
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
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Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
264
Deductive Tasting Journal Wine Flight 2 — Wine 1
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
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Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
266
Deductive Tasting Journal Wine Flight 2 — Wine 2
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
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Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
268
Deductive Tasting Journal Wine Flight 2 — Wine 3
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
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Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
270
Deductive Tasting Journal Wine Flight 2 — Wine 4
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
271
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
272
Deductive Tasting Journal Wine Flight 3 — Wine 1
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
273
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
274
Deductive Tasting Journal Wine Flight 3 — Wine 2
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
275
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
276
Deductive Tasting Journal Wine Flight 3 — Wine 3
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
277
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
278
Deductive Tasting Journal Wine Flight 3 — Wine 4
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
279
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
280
Deductive Tasting Journal Wine Flight 4 — Wine 1
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
281
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
282
Deductive Tasting Journal Wine Flight 4 — Wine 2
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
283
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
284
Deductive Tasting Journal Wine Flight 4 — Wine 3
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
285
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
286
Deductive Tasting Journal Wine Flight 4 — Wine 4
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
287
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
288
Deductive Tasting Journal Wine Flight 5 — Wine 1
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
289
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
290
Deductive Tasting Journal Wine Flight 5 — Wine 2
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
291
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
292
Deductive Tasting Journal Wine Flight 5 — Wine 3
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
293
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
294
Deductive Tasting Journal Wine Flight 5 — Wine 4
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
295
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
296
Deductive Tasting Journal Wine Flight 6 — Wine 1
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
297
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
298
Deductive Tasting Journal Wine Flight 6 — Wine 2
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
299
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
300
Deductive Tasting Journal Wine Flight 6 — Wine 3
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
301
master
court of
sommeliers
Americas
Sight
Nose
Clean / Faulty TCA, H2S, Volatile Acidity, Ethyl Acetate, Brettanomyces, Oxidation, Other
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
302
Deductive Tasting Journal Wine Flight 6 — Wine 4
Palate
Sweetness )VUL+Y`+Y`6Ɉ+Y`4LKP\T:^LL[:^LL[3\ZJPV\ZS`:^LL[
Fruit Character Ripe, Fresh, Tart, Baked, Stewed, Dried, Desiccated, Bruised, Jammy
Acid 3V^4LK4LKP\T4LK/PNO
Alcohol 3V^4LK4LKP\T4LK/PNO
Complexity :OVY[4LK4LKP\T4LK/PNO
Initial Conclusion
Possible Grape Varieties
Possible Countries
Final Conclusion
Grape Variety / Blend
Country of Origin
Region / Appellation
Quality / Regional Hierarchy Grand / Premier Cru, Reserva / Gran Reserva etc.
Vintage
303
master
court of
sommeliers
Americas
Contributors
Melissa Monosoff, MS
Michael Franz — Editorial
Fernando Beteta, MS — Maps
Scott Carney, MS
Eric Entrikin, MS
Shayn Bjornholm, MS
Thomas Burke, MS
Braham Callahan, MS
Will Costello, MS
Fred Dexheimer, MS
Jack Mason, MS
Michael Meager, MS
Jim Rollston, MS
Matt Stamp, MS
James Tidwell, MS
Photo Contributors
Jeff Bramwell jeffbramwell.com
Brian Cronin, MS
Peter Granoff, MS
Geoff Kruth, MS
Lynmar Estate
Melissa Monosoff, MS
Napa Valley Vintners
Courtney Perry
WOSA