FNH 330 - Wine Science (Final Exam) (Answered)
With Complete Verified Solution
Describe "specialty wines":
still, sweet whites/red, med-high ABV (aperitif or dessert)
What determines a Specialty/style?
The processing method
List 5 variable approaches to Specialty wine:
- late harvest
- dried
- Botrytis-affected
- frozen grapes
- variable fermentation
List 3 critical factors to late harvest and botrytis-affected wines
Variety, harvest timing & vineyard conditions
List 2 varieties that have attractive late-harvest flavours, high acidity (good
balance for dessert-style wines):
Riesling/Semillon
What ºBrix is present for late harvest grapes without botrytis? With botrytis?
Without botrytis: 26-30º Brix
With botrytis: 26-34º Brix
What are Late harvest grapes labelled as with minor/no botrytis? With prominent
botrytis? Totally botrytis-affected?
- No/minor botrytis: LH (late harvest)
- Botrytis-affected: LH BA
- Totally Botrytis Affected: TBA
List 2 other varieties of late harvest grapes other than Semillon/Riesling, with an
example wine:
Sauvignon Blanc and Optima
- e.g. Quails Gate Estate Winery Late-harvest botrytis-affected Optima
For icewines, grapes remain on vine late with bird nets for protection. If and when
a maximum high of _____ºC is reached --> picked and pressed frozen at
maximum ____ºC to leave ice (water) behind and to concentrate the "must"
-8; -8
Icewine "must" must have what minimum ºBrix? What minimum residual sugar?
must = 35ºBrix
100g/L residual sugar
How does the sweet winemaking process differ from that of white winemaking?
The must is much sweeter & needs special attention (yeast/ S. cerevisiae strains,
nutrients, careful monitoring)
- some LHBA wines are blends with oak barrel ageing
List and describe 4 styles of Fortified wines (Port)
- Ruby: fermented, aged briefly (2 years) and released (economy)
- Vintage: premium, aged 2-3 years in barrels/pipes before bottling
- Late-bottled vintage: near premium, aged 4-5 years in barrels/pipes before bottling
,- Tawny: premium, not necessarily one vintage; aged in barrels or pipes 10, 20, 30, 40
years; amber/red brown (oxidized) on release
List 3 types of Port varieties:
- especially Touriga Nacional
- Touriga Francesca
- Tempranillo
- often varieties are mixed randomly in vineyards
Describe Crushing for Port:
by foot, or within pressure chambers/presses or special mechanical feet
Describe the fermentation of Port:
- type of tanks
- temperature
- % alcohol
closed or open tanks at 25-30ºC and only 5-6% alcohol
When is Port fortified? With what and why?
- Fortified when still sweet (not more than half the sugar fermented)
- fortified with sprits that kill the yeast, stabilize the wine, and enhance extract colour (at
the expense of extra alcohol)
Port press and _____ ______ wine are generally mixed back together.
Free run
Port Batches (varieties) vary in ________, _________ & _________ blended
Colour; sweetness; tannins
Port wine is racked, cold stabilized, and then fined with ______ _______/
_________
egg white/ gelatin
The major difference in the production of tawny Port over vintage Port is:
Vintage Port is aged 2-3 years in barrels; tawny is aged longer
What was the most influential earlier classification system attempt? What are
vineyards ranked between?
1855 Bordeaux classification presented at the Paris Exhibition
- vineyards ranked between "cinquieme (5th) cru classe" to "premier cru superieur
classe"
Where (geographically) did French Emperor Bonaparte III's committee rank
Chateau wines?
On left bank of Gironde estuary Bordeaux
Ch. Kirwan is a ________ cru classe, but is marketed as a __________ cru class
3eme; grand
Cru:
- Cru: great growth/vineyard
Chateau Kirwan's GC = Appellation Margaux Controllee, which means what?
The grapes for this wine were grown at the chateau, in Margaux which is in the Haut-
Medoc, of Bordeaux, France
What is Chateau Kirwan's formal classification?
SRTW, estate-bottled, AOC, Grand cru classe
List the appellations in Haut-Medoc and Graves
, Haut-Medoc:
- Pauillac (Premier cru classe)
- Margaux (Premier cru classe)
Graves:
- Pessac Leognan (Premier cru classe)
- Sauternes:
Which wine is a marketing success; has sales that reflect the prestige of its
classification even today?
Chateau Margaux 1996
What happened in the area of Champagne in the early 1900's?
- several poor vintages, conflict between growers & Champagne houses
- with limited supply, Champagne houses began to purchase cheap wine from hot,
southern regions
- it was demanded that "Champagne" would be regulated such that sparkling wine could
ONLY be made from grapes grown in Champagne.
- With limited supply, but demand great, the price of Champagne jumped! A win-win
solution for growers & champagne
- Champagne began to apply for legal restrictions on use of "Champagne" term - many
copycat products
Describe the classification system established in 1935:
Institut National des Appellations d'Origine (INAO)
- formed to AOC regulate & delineate regions: Bordeaux etc.
- proposed more stringent guidelines than existed in Bordeaux or Champagne, the plan
was much more ambitious
What were AOC and INAO replaced with?
- Appellation d'origine controlee was replaced with appellation d'origine protegee
- Institut National des Appellations d'Origine was replaced with National Institute for
Origin and Quality
Bordeaux joined with ________ (for an AOC designation), but kept ____ ________
designations. Champagne and others joined also.
INAO; cru classe
Non-cru-classified areas planned out their own cru classe systems. List 3 such
classifications by location:
St-Emilion 1955 (right bank chateau) Classification:
- 1st grand cru classe A (highest) & B, plus many grand cru classe
Graves:
- followed with a (new) cru classification in 1959
Burgundy, Alsace et al:
- followed with cru classifications also. (With these, grand cru = highest designation;
premier cru is secondary)
After the 2nd World War, with competition from Italy and other countries, how did
INAO respond?
INAO proposed to compete based on quality not quantity.
- Regulations expanded; if labelled "Appellation d'Origine Controlee"
List the 6 Regulations of the Appellation d'Origin Controlee
With Complete Verified Solution
Describe "specialty wines":
still, sweet whites/red, med-high ABV (aperitif or dessert)
What determines a Specialty/style?
The processing method
List 5 variable approaches to Specialty wine:
- late harvest
- dried
- Botrytis-affected
- frozen grapes
- variable fermentation
List 3 critical factors to late harvest and botrytis-affected wines
Variety, harvest timing & vineyard conditions
List 2 varieties that have attractive late-harvest flavours, high acidity (good
balance for dessert-style wines):
Riesling/Semillon
What ºBrix is present for late harvest grapes without botrytis? With botrytis?
Without botrytis: 26-30º Brix
With botrytis: 26-34º Brix
What are Late harvest grapes labelled as with minor/no botrytis? With prominent
botrytis? Totally botrytis-affected?
- No/minor botrytis: LH (late harvest)
- Botrytis-affected: LH BA
- Totally Botrytis Affected: TBA
List 2 other varieties of late harvest grapes other than Semillon/Riesling, with an
example wine:
Sauvignon Blanc and Optima
- e.g. Quails Gate Estate Winery Late-harvest botrytis-affected Optima
For icewines, grapes remain on vine late with bird nets for protection. If and when
a maximum high of _____ºC is reached --> picked and pressed frozen at
maximum ____ºC to leave ice (water) behind and to concentrate the "must"
-8; -8
Icewine "must" must have what minimum ºBrix? What minimum residual sugar?
must = 35ºBrix
100g/L residual sugar
How does the sweet winemaking process differ from that of white winemaking?
The must is much sweeter & needs special attention (yeast/ S. cerevisiae strains,
nutrients, careful monitoring)
- some LHBA wines are blends with oak barrel ageing
List and describe 4 styles of Fortified wines (Port)
- Ruby: fermented, aged briefly (2 years) and released (economy)
- Vintage: premium, aged 2-3 years in barrels/pipes before bottling
- Late-bottled vintage: near premium, aged 4-5 years in barrels/pipes before bottling
,- Tawny: premium, not necessarily one vintage; aged in barrels or pipes 10, 20, 30, 40
years; amber/red brown (oxidized) on release
List 3 types of Port varieties:
- especially Touriga Nacional
- Touriga Francesca
- Tempranillo
- often varieties are mixed randomly in vineyards
Describe Crushing for Port:
by foot, or within pressure chambers/presses or special mechanical feet
Describe the fermentation of Port:
- type of tanks
- temperature
- % alcohol
closed or open tanks at 25-30ºC and only 5-6% alcohol
When is Port fortified? With what and why?
- Fortified when still sweet (not more than half the sugar fermented)
- fortified with sprits that kill the yeast, stabilize the wine, and enhance extract colour (at
the expense of extra alcohol)
Port press and _____ ______ wine are generally mixed back together.
Free run
Port Batches (varieties) vary in ________, _________ & _________ blended
Colour; sweetness; tannins
Port wine is racked, cold stabilized, and then fined with ______ _______/
_________
egg white/ gelatin
The major difference in the production of tawny Port over vintage Port is:
Vintage Port is aged 2-3 years in barrels; tawny is aged longer
What was the most influential earlier classification system attempt? What are
vineyards ranked between?
1855 Bordeaux classification presented at the Paris Exhibition
- vineyards ranked between "cinquieme (5th) cru classe" to "premier cru superieur
classe"
Where (geographically) did French Emperor Bonaparte III's committee rank
Chateau wines?
On left bank of Gironde estuary Bordeaux
Ch. Kirwan is a ________ cru classe, but is marketed as a __________ cru class
3eme; grand
Cru:
- Cru: great growth/vineyard
Chateau Kirwan's GC = Appellation Margaux Controllee, which means what?
The grapes for this wine were grown at the chateau, in Margaux which is in the Haut-
Medoc, of Bordeaux, France
What is Chateau Kirwan's formal classification?
SRTW, estate-bottled, AOC, Grand cru classe
List the appellations in Haut-Medoc and Graves
, Haut-Medoc:
- Pauillac (Premier cru classe)
- Margaux (Premier cru classe)
Graves:
- Pessac Leognan (Premier cru classe)
- Sauternes:
Which wine is a marketing success; has sales that reflect the prestige of its
classification even today?
Chateau Margaux 1996
What happened in the area of Champagne in the early 1900's?
- several poor vintages, conflict between growers & Champagne houses
- with limited supply, Champagne houses began to purchase cheap wine from hot,
southern regions
- it was demanded that "Champagne" would be regulated such that sparkling wine could
ONLY be made from grapes grown in Champagne.
- With limited supply, but demand great, the price of Champagne jumped! A win-win
solution for growers & champagne
- Champagne began to apply for legal restrictions on use of "Champagne" term - many
copycat products
Describe the classification system established in 1935:
Institut National des Appellations d'Origine (INAO)
- formed to AOC regulate & delineate regions: Bordeaux etc.
- proposed more stringent guidelines than existed in Bordeaux or Champagne, the plan
was much more ambitious
What were AOC and INAO replaced with?
- Appellation d'origine controlee was replaced with appellation d'origine protegee
- Institut National des Appellations d'Origine was replaced with National Institute for
Origin and Quality
Bordeaux joined with ________ (for an AOC designation), but kept ____ ________
designations. Champagne and others joined also.
INAO; cru classe
Non-cru-classified areas planned out their own cru classe systems. List 3 such
classifications by location:
St-Emilion 1955 (right bank chateau) Classification:
- 1st grand cru classe A (highest) & B, plus many grand cru classe
Graves:
- followed with a (new) cru classification in 1959
Burgundy, Alsace et al:
- followed with cru classifications also. (With these, grand cru = highest designation;
premier cru is secondary)
After the 2nd World War, with competition from Italy and other countries, how did
INAO respond?
INAO proposed to compete based on quality not quantity.
- Regulations expanded; if labelled "Appellation d'Origine Controlee"
List the 6 Regulations of the Appellation d'Origin Controlee
