LECTURE I & II:

COMPONENTS, WINEMAKING, VITICULTURE, WINE SERVICE, WINE BUYING____________________

What information on the wine label is important to review before accepting a wine in a
restaurant?
who made the wine
location of grape/winery (where it was made)
when it was made/the year the grapes for that wine grew (vintage year)
what is in the bottle/the type of grape from which the wine was made (grape variety)
some indication of special handling, ranking or classification (such as AOC)
type of wine
alcohol content
year harvested
year produced
What are steps in the ritual of wine service in a restaurant and how should one proceed before
accepting a wine?
1. The waiter or sommelier presents the bottle to you for inspection. - The point of this
procedure is to make sure that the bottle is the bottle you ordered. Check the label carefully. Feel
the bottle with you hand to make sure it is the correct temperature. Last, nod your approval to the
server.
2. The server then removes the cork and places it in front of you. - The purpose of this step is
for you to determine by smelling and visually inspecting the cork, whether the cork is in good
condition (does not have an unpleasant odor, is not wet and shriveled or dry and crumbly), and
whether the cork seems to be the legitimate cork for that bottle of wine. There may be a vintage
year or winery name on your cork that is different from that on the label.
3. If your wine needs decanting, the server will decant at this point. - Decant: To transfer wine
from a bottle to another container, either for the purpose of aerating the wine or to pour a red wine
off its sediment.
4. The server pours a small amount of wine into your glass and waits. - The purpose of this
step is for you to take a sniff of the wine, a little sip, and then either nod your approval to the waiter
or murmur, its fine.
5. If you do accept the wine, the waiter will pour the wine into your guests glasses and
then finally into yours.
What
1.
2.
3.
4.
5.

are generally accepted reasons for sending a bottle of wine back in a restaurant?
Not what you ordered
Corked: Unpleasant odor of the cork, cork is wet and shriveled, cork is dry and crumbly
Vintage year of winery name on cork is different from that on the label
Unpleasant taste-(musty, dank, vinegar)
Defective smells
a. Sulfur dioxide-stinging sensation in nasal passage
b. Hydrogen sulfide-rotten eggs
c. Mercaptans-essence of skunk and rotting cabbage
d. Oxidized-bland (loss of flavor)
e. Maderized-cooked-sherry like with nutty flavors
f. Corked-musty, moldy
g. Sorbate-Bubble gum smell
h. Pediococcus dirty socks smell
i. Acetobacter can produce ethyl acetate aromas (nail polish remover)
6. Wine is amber or brown color

When serving wine what is the proper sequence if more than one wine is being served?
Usually you will start with the lightest bodied wine and move in progression toward the fullest
bodied. ( Simple before complex)
White before red.
If a dessert or ice wine is being served it should be served last (serve order dry to sweet) The taste
lasts so long in these wines that they would need to be tasted last so as not to affect the taste of
subsequent wines (think Lake Niagara; Niagara White). (Dry before sweet)

These three rules operate independently book says not to kill yourself trying to rank them in
terms of importance. However a website said that in order of important the rules go 1) Dry before
sweet, 2) Light before full, 3) White before red.

How does the temperature of a wine affect its taste?

Red Wine
Most red wines are best at cool room temperature, 62-65 degrees F (16-18 degrees C).
Red served at actual room temperature (70 degrees F) can taste flat, flabby, lifeless, and often too
hot with a burning sensation from the alcohol (room temperature in the past use to be much lower,
62-65).
Red served too cold tastes overly tannic and acidic, decidedly unpleasant.
Light, fruity red wines are most delightful when served slightly chilled at about 58-60 degrees F.
White Wine
White wine can be served too coolthe higher quality the wine, the less cold it can be served so
you can appreciate its flavor
Most champagnes and sparkling wines45F
Inexpensive sweet wines50-55F
Fine, dry white wines58-62F
What are the four important things that determine the character of a wine?
The grape variety, how it is grown, the terroir (soil and climate) and capability of the winemaker
What are the major differences between how white and red wines are made?

Crushing/
Destemmmi
ng and
juice
separation:

Most ---> Important

Difference in these
steps
*Red wine
fermentation has skin
contact, white wine
does not
*White wine can be
made from either
white or red grapes

White
(When making white wine, the free run
juice is usually removed from the skins
within a short period of time)
- The stems are simultaneously
separated and removed, crushing the
grapes and releasing the grape juice
- Sulfur Dioxide Addition: This has two
major functions in winemaking: to
control undesirable micro-organisms
and to serve as an antioxidant

Red
Together the
juice, skins, and
pulp are
pumped to the
fermentation
area to be
made into wine

Pressing:

Grape pulp and skins are pressed

squeezing out the sugar-rich juice prior
to fermentation. The juice is allowed to
settle so that some of the pulp solids
settle out. The juice is then pumped
to the fermentation areas to be
made into wine.

AFTER
FERMENTATION
(this step is out of
order for red) the
wine rich skins
are delicately
pressed to extract
the remaining
wine.

Red wines ferment with juice, skins, and pulp; white with just juice
White wines pressing stage comes BEFORE fermentation; red wines pressing comes AFTER
Fermentation the yeast converts the grape sugar to alcohol and carbon dioxide is produced
Free run juice (wine) or must: grapes crushed to extract liquid; press wine; must is unfermented
grape juice
Vatting Pumping the must into fermentation vessels Stainless Steel Oak Ceramic
Fiberglass

Cellar Operations: Optional winemaking practices.

Lees Stirring: this is stirring of the yeast cells to develop body, texture, and in some cases, more
alcohol.
SUR LIE (Lees Contact): this is resting the wine on the dead yeast cells to develop body and texture
Malolactic Fermentation: this is secondary fermentation when the malic acid in converted to lactic
acid giving the wine more body, less harsh acid, complexity, flavor, and aroma while also increasing
biological stability.
Cellar Operations: Optional winemaking practices.
Fining: The addition of an agent to remove small, suspended particles. When the fining agent is
added, the particles cling to it and settle to the bottom; the clarified wine is subsequently
transferred to another container.
Filtration: The process of clarifying a wine by passing it through a filter. A wine filter is usually
constructed of several porous layers sandwiched together, through which the wine is pumped under
pressure. Besides removing sediment that might make the wine cloudy, filtration is helpful in
removing yeast, bacteria, and other unwanted substances, to stabilize the wine and to protect it
from spoilage.
Stabilization: Microbiological stability is achieved by removing, killing, or preventing developments
of the microbes by use of sulfur dioxide and other permitted agents such as sorbic acid.
Cold Stabilization: To prevent tartrate precipitation.
Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices effect a
wines concentration, quality, flavor and price?
Some viticulture practices that affect characteristics of wine:
Grape variety There is a wide price range between different varietals (chardonnay is $10003500/ton, whereas Chenin Blanc is $400/ton).
Age of vine Affects yield, intensity, and complexity. Young vines (3 yrs) produce basic juice, but
grapes develop more complex flavors with age. But after 30-50 yrs the yields start to decline, even
though concentration of flavors continues.
Density of planting Increased planting increase yield.
Yield/acre Price increases as the yield per acre declines.
Microclimate Precipitation, temperature, length of growing season, soil type, topography all
contribute to the personality (terroir) of a wine.
Land and labor costs Affects the price of the wine.
Some viniculture practices that affect characteristics of wine:
Science of wine making The chemistry that goes on during fermentation produces chemicals in
the wine that mimics the smells of other fruits. Therefore, different varietals produce different
aromas and flavors. Also, the riper and sweeter the grapes, the more alcohol it will have.
Equipment and facilities Wine fermented in big steel drums produces lower end wine that is less
expensive (oak chips are sometimes added, but dont impart tons of flavor to the wine). Wine

fermented in oak barrels is more expensive and the oak flavor is more obvious in the wine
(especially if the barrels are newwhich also increases the price).
Production capacity and demand Wines that are in high demand but not produced in large
quantities are the most expensive.
Aging The longer a wine ages, the more complex flavors develop, and price tends to increase.

What do the various grape components contribute to the finished wine?

1. Water If there is too much, there is not much flavor (dilutes all other components).
2. Alcohol Affects the body (light-bodied has less alcohol, full-bodied has more), the mouth-feel, and
the storage life (more alcohol preserves it longer).
3. Organic Acids Contribute to crispness, structure, and balance. They also allow wines to age
better. Cleanse the palate by cutting through grease.
4. Sugar Increases the shelf life and alcohol level (chaptalization = the addition of sugar to the must
to boost its natural sugar level).
5. Anthocyanins Provide the color in red wine.
6. Tannins Increase astringency and ability for wine to age. Can cause a mouth drying sensation and
bitterness.
What are legs?
The way a wine runs back down the inside of the glass. Historically this was associated with ripe grapes
What are Degrees Brix?
The amount of sugar (potential alcohol), dependent on ripeness, of grapes at harvest
White grapes are generally 21-24 Brix, producing 11-13% alcohol if fermented dry. Red grapes harvested
at 22-26 Brix produce 12-14% alcohol
What are the major components in wine and how do these influence taste, texture, and shelf
life?
1. Alcohol content dependent on amount of sugar in grape when harvested (measured in Degrees Brix),
usually ranging from 7%-14.5% alcohol by volume for table wines.
Light bodied wines 7-10% (cool climate)
Medium bodied wines 10-12% (cool to moderate climate)
Full bodied 12.5%+ (warm to hot climates)
Effects body (higher alcohol content, less full bodied, softer) mouth-feel (heat sensation), and
storage life (higher alcohol content, longer storage life)
2. Organic Acids Tartaric, malic, lactic, citric acids.
Contribute to crispness, structure and balance.
Wines with low acid components can be described as flabby or flat, while wines with high acid
components can be described as harsh or sour. Correct acidity should be crisp, fresh, and lively.
3. Water Dilutes all other components, which can be beneficial or detrimental.
Water makes up ~85% of wine.
4. Residual Sugar Balances high acidity
Wines with under 0.4% residual sugar are technically considered dry.
Not to be confused with fruitiness!
Wines with high residual sugar do not age well.
5. Grape Skin Components Anthocyanins: Contribute to the red color of red wine
Tannins: Provide structure and aging potential. Leave a bitter, drying sensation on the palate. Can
contribute to longer shelf lives.
Resveretrol: antioxidant believed to lower cholesterol.
6. Smell The aroma of a wine is a product of the grape used to make the wine.
The bouquet of a wine arises from esters formed during the wine-making process and aging.
The overall scent of a wine can contribute to the taste of the wine via interactions within the
retronasal passage. Scent contributes to taste, and taste contributes to scent.
What is the difference between a wine's bouquet and a wine's aroma?
Aroma is the fragrance associated with the grape variety (Chardonnay=green apple). Bouquet refers to
fragrances developed in the wine-making and aging process, produced by the interactions of the aroma
substances with the container, with a small quantity of oxygen, and with one another (odors after
fermentation). The bouquet is influenced by esters formed during fermentation and developed during
barrel and bottle aging.

How does the winemaker shape or adjust various components in wine?

Fortifying Wines: the addition of brandy to a wine to boost its alcohol content; adding alcohol in the
form of grape neutral spirits to boost levels as high as 20%
Chaptalization: the addition of sugar to the must to boost the natural sugar level and produce
slightly higher alcohol content in the finished wine. This is a common practice in cooler regions due
to the grapes developing a lesser degree of ripeness and, thus, sugar level.
Malolactic Fermentation: the addition of lactic acid bacteria to convert the harsh-tasting malic acid
component of wine to softer-tasting lactic acid. This process can be done at any point during
fermentation. This creates by-products: glycerol, which contributes to fatness, and diacetyl which
creates buttery flavors.
Acidification: the addition of tartaric acid to the finished wine. This is sometimes done in hotter
climates where the natural acid level of the grape is low.
Amelioration: the addition of water and sugar to the grape must to dilute acidity and boost alcohol
content in the finished wine. Cooler regions (like NY State) generally have more acidic grapes and
lower sugar contents, so this is where amelioration is generally practiced.
Barrel Aging: The aging of wines in wood barrels can impart different aromas and tastes to the wine,
depending on the type of wood used, the age of the wood, and the treatment of the wood.
What is the definition of Viniculture and Viticulture?
Viticulture growing and harvesting of the grapes
Viniculture using grapes for winemaking
How do we evaluate wines? What are the stages of taste?
Sight: appearance (cloudy clear etc) & color (green straw ruby red etc)
Smell: Aroma & bouquet closed or distinctive individual descriptors
Taste: Acidity balance astringency flavors texture
Stages of Taste:
o Attack: What is the first impression as the wine introduces itself?
o Evolution: Does the flavor expand?
o Finish: Is it light, medium or full?
o Aftertaste: Does it linger? Is it pleasant/worth remembering?
What are the varietal (aroma & flavor) characteristics of the major grape varieties tasted in
class?
White Wines:
Chardonnay fruity/oaky: apple, toasty, vanilla, lemon, sweet clove, buttery or creamy, figs,
melons, coconuts, tea, pear, flinty
o Aged Chardonnays peach, pineapple or sage honey
Chenin Blanc Citrus/Fruity: Fruity, melon, bananas, lemon, citrus
White Riesling Fruity: Apricots, peach, green apples, floral, lushness
Gewurztraminer Spicy/Citrus: Spicy, geranium, honeysuckle, ginger, grapefruit, lemon, lychee
Sauvignon Blanc Grassy/Spicy: Grassy, herbaceous, bell pepper, black pepper, grapefruit, figs
Pinot Grigio/Gris melon, pear, citrus, honey, smokey
Red Wines:
Merlot Earthy/Spicy: Herbaceous, tea, peppers, wild cherry, cigar box, tobacco
Cabernet Sauvignon Herbaceous/Spicy: Herbaceous, tea, green olives, currants, bell pepper,
spicy; smells more reminiscent of leaves and stalks than of fruits and flowers
Pinot Noir Berry/Earthy- Roast coffee, earthy, pepper, leathery, ripe cherries; texturally the wine
has been called velvety
Zinfandel Spicy/Berry Blackberry raspberries, herbaceous, cedar, chocolate, peppers
Syrah-firm tannins, black cherry, blackberry, plum, bell peper, black pepper, clove, licorice,
chocolate, and smoked pepper.
Pinot Noir RED FRUITS: cherry, berries, strawberry; WOOD INFLUENCE: vanilla, toasty, smoke;
Fruity: strawberry, cherry, raspberry, blackberry, herbal, mushroom, leather, game, spices

What

defects might one find in a wine?

Sulfur Dioxide stinging sensation (in nasal passage)
Hydrogen Sulfide rotten eggs
Mercaptans essence of skunk and rotting cabbage
Oxidized bland (loss of flavor)
Maderized cooked; sherry like with nutty flavors
Corked(TCA) musty moldy
Dekkera/Brettanomyces Baryard, horsey, mousey
Sorbate bubble gum smell
Pediococcus dirty socks
Acetobacter ethyl acetate aroma (smells like nail polish remover)
A white wine that is amber or brown is most likely defective.

What happens to wine as it ages?

Red Wine (young-old) changes colors from: purple red (young immature), ruby-garnet red
(youthful), brick red w/ rusty edges (mature), tawny w/ brown edges (declining), brown or muddy
(usually over the hill. *Red wines lose color as they age*
Its aroma evolves from the fruity aromas (and often oakiness) it had when young to a complex
leathery and earthy bouquet.
Its tannic, harsh texture diminishes and the wine becomes silky.
Which wines benefit from aging?
White:
Grand Cru and Premier Cru white Burgundies, such as: Corton-Charlemagne, Batar- and ChevalierMontrachets, Meursault and Chablis Grand Crus
Great German and Austrian Rieslings
Alsace Rieslings or Gewurztraminers
Red:
Grand Cru and Premier Cru Burgundies
California: Better Cabernet Sauvignons
Rhone: Hermitage, Cote Rotie and Cornas
Finer Champagnes, Sherries, finest dessert wines, sweet Vouvrays from the Loire Valley, Vintage
Port and Madeira

LECTURE III:

FRANCE: AOC, ALSACE, LOIRE_____________________________________________________________

What are the quality levels of French wines available in the market today?
Vins de Table or Vin de France: grapes from all of France; simple or ordinary wines; no geographic
designation; vintage and varietal allowed; formerly vin de table with no vintage or varietal; sell at casual
restaurants (14%)
Vins de Pays (IGP): grapes from a section of France; country wines produced in large geographic areas,
made from vinifera and hybrids; made from vinifera and hybrids; no varietal restrictions; 85% of grapes
come from region; have a geographic area attached to the name, reasonably priced (31%)
Vins Delimites Qualite Superieure (VDQS): no longer a classification
Appellation dOrigine Controlee (AOC) or AOP: A specific and proven wine region for grapes; (55% of
French wines is AOC); top quality wines produced in specific controlled places; generally from smaller areas
than other categories, command highest price points
Classification Geography -The source of the grapes is the key
Vins de Table grapes from all of France
Vins de Pays grapes from a section of France
AOC grapes from a tenured wine region

Why and when was the AOC system established?

1935, to control certain aspects of grape growing and wine production
in certain geographic areas, regulates place of origin (restricted
geography), grape varieties (only specific grapes), alcohol content
(min and max), maximum yields (hectoliters per hectar), when
harvest may begin each year, production methods (wine making
chaptalization)
note: this is done by region by region and the local gov. body has the
power to declassify a producers wine

What

does the French AOC attempt to regulate?

Place of origin (restricted geography)
Grape varieties (only specific grapes)
Alcohol content (minimum and maximum)
Maximum yields (hectoliters per hectare)
When harvest may begin each year
Production methods (winemaking/chaptalization)

Note: this is done region by region and the local governing body has the power to declassify a producers
wine
AOC regulatory function started in 1935 to control certain aspects of grape growing and wine production in
specific geographic areas
What assurances does AOC offer the consumer?
Controls certain aspects of grape growing/wine production in specific geographic area
INAO monitors viti/vinicultural practices in AOC regions (see below)
French AOC system used as model for much of Europe
AOC in France, DOC in Italy, DO in Spain, DOC in Portugal
Wine laws can help establish authenticity and set certain standards but cannot guarantee quality
Who monitors the AOC system?
INAO- Institut National des Appellation dOrigne (governing body) monitors both viticulture and
viniculture practices in AOC regions
Governs appellation zones by setting regulations for the wine industry in each zone
Late 1800s wasnt regulated and blended inexpensive wines from other areas
LOIRE:
What are the classifications of Loire wines and what flavor differences might one find when
comparing them?
The Loire Valley is famous for its white wines, and there are 5 AOCs:
Pays Nantais, Anjou, Saumur, Touraine, and East/Upper Loire. (NASTE)
Pays Nantais classifications: Muscadet, Muscadet des Coteaux de la Loire, Muscadet Sevre et
Maine, Muscadet de Grand Lieu (newest classification). The AOC is famous for Muscadet, which is
pale, racy, and dry with fresh, clean, and citrus flavors.
o GRAPE = Muscadet

Anjou classifications: Savennieres (Chenin blanc), Coteaux du Layon, Quarts de Chaume,

Bonnezeaux. The AOC is known for its sweet wines. Chenin Blanc and Gewurztraminer are popular
there, with fruity, melon, and apple flavors.
o Grape = Chenin blanc

Saumur classifications: Saumur Champigny, Saumur Mousseux, Crmant de Loire. The AOC is
most well known for its Chenin Blanc, where it is both refreshingly acidic and offers a full mouth
filling texture. It is light and also substantial. CREMANT = DRY SPARKLING WINES
o The Chenin Blanc can be dry (sec), off dry (demi sec), semi sweet (moelleux), or sweet
(doux).
o Grape = Chenin blanc, Cabernet franc

Touraine classifications: Cheverny, Vouvray, Chinon, Bourgueil. The AOC excels at Sauvignon
Blanc and Cabernet Franc. The Sauvignon has a grassy and herbaceous nose, with hints of
grapefruit and fig.
o Grapes = sauvignon blanc, cabernet franc
o Cheverny Sauvignon Blanc
o Vouvray Chenin Blanc; can be dry, off-dry, and sweet; needs to specify if sec, demi sec,
doux
o Chinon Cabernet Franc
o Bourgueil Cabernet Franc

East/Upper Loire classifications: Sancerre, Pouilly Fume, Reuilly, Quincy. The AOC is best
represented by Sauvignon Blanc and its Sancerre and Pouilly-Fume wines. Sancerre is light, dry and
lively. Perfect for fish. Pouilly-Fume is fuller and less spicy than Sancerre, with mineral flavors. It is
great for richer fish, chicken, and veal. Grapes = sauvignon blanc and pinot noir. Sancerre and
Pouilly Fume = Sauvignon blanc
o Sauvignon blanc and pinot noir
o If wine from Sancerre is red, then it is pinot noir.

What are the major grape varieties grown in Loire?

White:
#1 Chenin Blanc cultivated as early as 845 Also called Pineau de la Loire
o Produced in several styles
o Sec dry
o Demi sec off dry (slightly sweet)
o Moelleux - semi sweet
o Doux - sweet
Melon de Bourgogne also known as Muscadet
Sauvignon Blanc
Red:
Cabernet Franc best reds
Grolleau
Gamay Noir a jus Blanc
Pinot Noir
What are the benchmark wines which come from the Loire?
White wines (respective order from grape variety above): Sancerre, Pouilly-Fume; Vouvray; Muscadet
How does one identify sparkling and dessert style wines made in the Loire Valley from the
Loires dry table wines?
What

are the labeling requirements and how does one decode a Loire wine label?
Wines are named after the places where the grapes are grown (villages)
The place dictates the grape which can be used (EX. Sancerre = Sauvignon Blanc)
Grape Varietal Label: 100% of grape named for most AOC wines
Edelzwicker: blend of any of Pinot Blanc, Sylvaner, Pinot Gris, Riesling
Vendange Tardive: late harvest produce fuller bodied wine, fermented dry
Selection de Grains Nobles: Botrytis affected grapes produce rare sweet wine
Vielles Vignes : old vines, no legal definition

Mis en bouteille a la Propriete (Mis en bouteille au Domaine) estate bottled, meaning the
grapes are grown, harvested, produced and bottled by those listed on the label
Mis en boutielle Par bottled by, means the wine was bottled by those listed on the label
Sur Lie the wine is left on the yeast cells to develop complexity; cells are stirred occasionally to
add texture and flavor

How does the Loires climate and geography influence its wine styles?
Ranges from temperate in the west to continental in the east. Microclimates are influenced by the
Atlantic Ocean to the west and by the Loire River. Climate best suited for the production of white
wines and sparkling wines.
Loire river adds a few extra and critical degrees, Atlantic (east is temperate, west is continental)
Rather cool climate (especially in west) produces light-bodied wines
Western end: Muscadet grown, light and dry
Middle: Chenin Blanc thrives here, makes dry, medium dry, or sweet; cabernet franc
Eastern end: Sauvignon blanc thrives, making lively, dry wines that taste spicy, green-grass; pinot
noir
What historic events influenced the growth of the wine industry in the Loire?
The Loire valley is well known for having been the playground of the French kings and nobility. Knights built
fortresses in the area. Winemaking is stepped in tradition
What winemaking practices (if any) are unique to the Loire?
The term Vielles Vignes, meaning old vines, is not controlled. Chenin Blanc is produced at its best in
the Loire.
Grass is sown and soil cultivated accordingly to each type of terroir in order to promote and
maintain organic diversity of viticulture ecosystem
Biologic farming is practiced
Grapes are de-stemmed and put into the press and macerated four hours and then pressed,
followed by cold fermentation at 60 degrees and left on the lees 5 months

ALSACE: (a lot of RIESLINGS)

What are the classifications of Alsace wines and what flavor differences might one find when
comparing them?
Appellation Alsace Contrle: 71.5% of the total production. AOC permitted yields 80 hl/ha (5
tons/acre) are the highest in all of France.
Appellation Crmant dAlsace 1976 --Sparkling wines 24.6% of production.
Alsace Grand Cru 1983 (yields restricted to 4 tons/acre) 4% of production.
Currently 51 of the best vineyard sites have been identified. 100% of the grapes must come from
the specified vineyard. Only Riesling, Pinot Gris, Muscat, or Gewrztraminer may be used.
What are the major grape varieties grown in Alsace?
White (90%):
Riesling
Gewurztraminer
Pinot Blanc
Sylvaner
Muscat
Pinot Gris Tokay dAlsace
Red (10%)

Pinot Noir

What are the benchmark wines which Alsace is known for?

What are the labeling requirements and how does one decode an Alsace wine label?
Varietal label -- 100% of that variety must be used to make the wine.
What terms on an Alsace wine label are meaningful and what do they tell us?
AOC status
Varietal Label: 100% of grape named must be of that particular varietal meaning no blending (i.e.
Muscadet)
Edelzwicker: a blend of white grapes of AOC Alsace without any indication of percentage; Pinot
Blanc, Sylvaner, Pinot Gris, Riesling
Gentil: minimum 50% Riesling, Muscat, Pinot Gris or Gewurztraminer
Vendanges Tardive: late harvest produce fuller bodied wine, fermented dry, higher alcohol levels,
higher sugar levels
Selection de Grains Nobles: Botrytis affected grapes produce rare sweet wine, late harvest make
dessert style wines
Vielles Vignes : old vines, no legal definition, can indicate any age level
What label terms are not regulated and thus may not provide useful information to the
purchaser?
Reserve, Personelle, Cuvee, Special not controlled
How does Alsaces labeling system differ from other wine regions of France?
100% varietal, only one variety may be used on a wine
How does one identify sparkling and dessert style wines made in Alsace from the dry table
wines made there?
What

historic events influenced the growth of the wine industry in the Alsace?
viticulture began with arrival of Caesar in 58 BC
15th century Alsace exported over 1,000,000 hectoliters of wine per year
Given AOC status in 1962
1870-1945 under German rule Alsace wines were blended to give German wines edge
1980s established Grand Cru designations which restrict yields to 4 tons per acre
Apply only to Riesling, Pinot Gris, Muscat, and Gewurztraminer

How does Alsaces climate and geography influence its wine styles?
Just across Rhine River (from Germany)
Alsace wines usually dry, while German wines medium-dry or sweet
Has a northerly latitude, but not cool climate because the Vosges Mountains to the west provide
protection and keep the climate sunny/temperate, and one of driest in France (perfect weather for
grape growing)
50 days longer growing season produces very aromatic wines
Unique microclimate
Rainfall is the lowest in France (less than 20 inches per year)
Soil types:
o Limestone/sand
o Clay/marlstone
o Flint/schist/shale/slate
What winemaking practices (if any) are unique to Alsace?
Wines come in a flute bottle. 100% of the grape named on the label must be of that varietal. No blending
is allowed.
91% of wines are white, other 9% is Pinot Noir (red)
have certain aroma/flavor, can be described as spicy (only in Alsace)

white wines are not generally put through malolactic fermentation (only Pinot Noir is)
Do not use the Appellation system in Alsace, so all the grapes grown are varietals

LECTURE IV:

FRANCE: BORDEAUX _______________________________________________________________________

What are the AOC levels of Bordeaux wines?

Regional: AOC Bordeaux
Sub Regional: AOC Haut Medoc
Commune: AOC Margaux
Chateau: Chateau Margaux
1855 Classification Medoc and Sauternes/Barsac: identified 61 ranked wine estates, these
are also referred to as Great Growths (Go from 1st to 5th growth)
MEDOC: 1st growth (Premiers crus), 2nd growth (deuxiemes crus), 3rd growth (troisiemes
crus), to 5th growth
Cru Bourgeois, Cru Artisan
SAUTERNES: Premier Cru superieur (superior first growth), Premiers Crus, Deuxiemes
Crus
o 1953/1959 Classification of Graves 16 classified growths (red and white)
o 1955 St. Emilion Classification: 1855 classification had ignored these wines. Provided 3
classifications for wines:
Premier Grand Cru Classe: highest ranking
Grand Cru Classe: middle category, 55 chateaux
Grand Cru: 200 properties
Estates/Chateau wines, cooperatives, negociants
o

6 Families of Wines:
Dry whites, Sweet whites, Cremant de Bordeaux, Rose, Clairet, Red
Cabernet sauvignon dominated wines: black fruits, green pepper
Merlot dominated wines: red fruits and violets
Clairet or Rose wines: light red fruit
Dry white Bordeaux wines: lemon, grapefruit, herbaceous
Sweet white Bordeaux wines: apricot, peaches, honey
SAUTERNES (Graves, Bordeaux): growth of fungus called botrytis cinerea (noble rot) which concentrates
the sugar and acid in the juice of the grapes; wines from botrytis-infected grapes are the greatest dessert
wines.
What are the major grape varieties grown in the different districts or appellations of
Bordeaux?
60 appellations
White varieties = Semillon (dominant), Sauv. Blanc, Muscadelle, Ugni Blanc
Red varieties = Merlot (dominant), Cab Sauv, Cab Franc, Malbec, Petit Verdot
Left Bank : Cabernet Sauvignon is dominant grape because of gravel soil conditions
o Haut Medoc & Pessac-Leognan: cabernet sauvignon
In Haut Medoc, there are 4 communes: St-Estephe, Pauillac, St-Julien, Margaux
o Graves: home to finest white wines of Bordeaux, both dry and sweet
o Sauternes (Semillon)
Right Bank : Merlot is dominant grape because of clay soil type
o St-Emilion & Pomerol: merlot (both areas grow both, as well as cabernet franc)
Which of the fine wine producing districts of Bordeaux have been classified?
Medoc, Sauternes/Barsac, Graves, Saint-Emilion (Pomerol has never been classified or ranked
o Medoc and Sauternes/Barsac classified = Grand Crus Classes (first growths)

What are the names of the five Chateaux which hold the First Growth Status (of the Medoc)
today?
Chateau Lafite-Rothschild (Pauillac)
Chateau Latour (Pauillac)
Chateau Margaux (Margaux)
Chateau Haut-Brion (Graves)
Chateau Mouton-Rothschild (Pauillac)
How do the wines of the right bank differ from the wines of the left bank?
Red Bordeaux
Left Bank: Medoc, Graves, Pessac-Leognan (CAB. SAUV.)
Right Bank: Saint-Emilion, Pomerol (MERLOT)

Differ most significantly in terms of soil composition: Gravel on left bank, limestone and clay on right
bank
The older, better established Left Bank produces austere, tannic wines with more pronounced black
currant flavor. These wines typically need many years to develop
The Right Bank are better introductory wines. Mainly Merlot so they are more approachable. Less
tannic, richer in texture, plumier in flavor, contain a bit more alcohol.

Which districts are best known for specific wine types e.g. dry white, sweet wines, etc?
RED:
LEFT BANK: Haut Medoc & Pessac-Leognan: cabernet sauvignon
RIGHT BANK: St-Emilion & Pomerol: merlot (both areas grow both, as well as cabernet franc)
WHITES:
Graves (Sauternes) & Pessac-Leognan: home to finest white wines of Bordeaux, both dry and sweet.
Bordeaux Blanc classic and dry
Entre-Deux-Mers classic and dry
Graves aging potential
Pessac-Leognan aging potential
What are the labeling requirements and how does one decode a Bordeaux wine label?
PRODUCER (chateau, domaine, brand)
Required: AOC designation of region, estate bottled designation, vintage (grapes must be 100% from
that year)
Grand Vin on its own is illegal, must be followed by the largest appellation to which the wine belongs
How does the climate influence Bordeauxs wine styles?
Maritime climate, with warm summers and fairly mild winters. This climate also brings rain, often
during harvest. Since the weather is variable from year to year, the character and quality of the
vintages therefore also vary.
Different soil types between right vs. left bank: different areas better for different grape varietals
What historic events influenced the growth of the wine industry in Bordeaux?
- 379 AD: Latin Poet Ausonius writes of vines growing along the Garonne River
- 1152: Eleanor of Aquitane marries Henry Plantagenet who becomes King of England. The English ruled
Aquitane until 1453. Bordeauxs exemptions from British import taxes made the wines more affordable
and the existence of a deep-water port made shipping Bordeaux wines easier. Thus, availability, price,
and quality made Bordeaux wines the favorite in the British market.
- Wine trade was made up of merchants, not monks, and they took advantage of this export opportunity.
- Dutch Influence: in the 17th century, Dutch engineers drained the marshes in the Medoc where many of
the best wines are made today
- The interest in Bordeaux wines in England and elsewhere in Europe brought English, German, and
Dutch merchants to Bordeaux in the 1700s to establish brokerage and shipping businesses. Many of
these firms are still in business today.
How does Bordeaux differ from Burgundy?
Burgundy
Bordeaux

Vineyards are what receive the ranking of

Grand Cru or Premier Cru (LAND)
Often a vineyard has several owners
Small quantity
Single grape variety (monovarietal)

The Chateaux receive the rating, not the

vineyards
(BRAND)
The chateaux owner may add land to their
holdings and increase production
Relatively large production 20,000-40,000
cases
A blend of grapes
1st, 2nd, and 3rd label levels

What impact does Bordeaux wine have on the other wine producing regions of the world and
the wine trade in general?
Bordeaux wines drive the market prices, sets the stage for future market of wines, and also produces
pleasant wines at a reasonable price b. Many Bordeaux wines sold in futures (En Premeur) - sold 2 years
before wine is delivered

LECTURE V:

FRANCE: BURGUNDY, BEAUJOLAIS, RHNE VALLEY___________________________________________

What are the classifications of Burgundy and Beaujolais wines and what flavor differences
might one find when comparing them?
BURGUNDY: Based on ratings of vineyards
Grand Cru (great growth); 33 vineyards
Over hundreds of years Burgundians have identified certain climats (or vineyard sites) that
consistently yield grapes which produce great wines. These "best vineyard sites" have been labeled
o 1.4% of production
Premier Cru (first growth) 562 vineyards
Other vineyards have been identified as producing excellent wines well above the average for a
commune (village)
o 10.1% of production
Commune or village wines (50 hl.hect ~550); 55 communes
wines which will vary more in quality but should provide enjoyable wines which possess the
characteristics associated with the village they come from.
o 36.8% of production
Regional wine. ( 55 hl/hect ~605) AOC Bourgogne
The more specific the region the more specific the characteristics of the wine e.g., a wine labeled
Cte de Nuits Villages can only be made from grapes grown in the geographic area of the Cte
de Nuits (the northern part of Burgundy) as compared to
AOC Bourgogne which can be made from grapes coming from any and all parts of Burgundy.
o Chardonnay and pinot noir
o 51.7% of production
Coteaux Bourguignons (which can include grapes from Beaujolais-Gamay)
lowest classification; from anywhere in Burgundy; can be a blend or monovarietal
*Specific areas are able to produce specific flavors: this is based on what is called Gout de Terroir or
flavor of soil literally it means taste of soil. As site increases on classification less wine is produced
decreases thus increasing price
Beaujolais wine classification:
Beaujolais nouveau are simplest newest wines (come out each Thanksgiving)
Beaujolais superieur are slightly more ripe and contain more alcohol 1%
Beaujolais villages: wines made from mixture of different villages- (39 villages)
Cru Beaujolais are sturdier/more serious wines; produced from 10 top villages; highest level of
Beaujolais

Chateau bottled has no real meaning

Chablis Classification
Petit Chablis: simple wine comes from area outside of traditional growing area
Chablis
Chablis Premier Cru (Fourchaume)
Grand Cru Chablis (Les Clos): wines from Les Clos vineyard (biggest and most famous vineyard and
Gran Cru)
What are the most important areas within Burgundy for white wines?
Chablis (Chardonnay) cool climate, chalky clay/limestone soil; apple, pear, pineapple, melon
Macon/Maconnais mainly whites
Cote dor and Cote Chalonnaise
What are the most important areas within Burgundy for red wines?
Cote dOr (pinot noir) cherry, raspberry, velvety
Beaujolais (Gamay) cherry, strawberry, banana
What are the major grape varieties grown in Burgundy and
Beaujolais?
White:
o Chardonnay (Bourgogne blanc) most common (48%);
apple, pear, pineapple, melon
o Aligote secondary grape lower cost, higher in acidity
(aggressive grape grown in smaller quantities)
Red
o Pinot Noir cherry, raspberry, velvety
o Gamay is grown in Beaujolais cherry, strawberry,
banana
Regions within Burgundy:
Chablis (chardonnay)
Cote dOr Cote de Nuits (pinot noir)/Cote de Beaune (pinot
noir/chardonnay)
Cote Chalonnaise (bargain burgundies, red/white)
Maconnais (whites) Pouilly-Fuisse, St. Veran
Beaujolais (reds using Gamay grape)
What are the labeling requirements and how does one decode a Burgundy and Beaujolais wine
label?
Regional Wines that list a sub-region (such as Macon Villages) can blend grapes from different
villages up to 47
o No designated sub-region: EX. Appellation Bourgogne Controlee
o List villages and not village; EX. Appellation Macon-Villages Controlee
Village wines labels show village name only: village only = village wine
o EX. Chambolle Musigny Appellation Controlee
Premier Cru labels will list the village and the vineyard; village + vineyard
o EX. Chambolle Musigny, Les Charmes, Appellation Chambolle Musigny 1 st Cru Controlee
Grand Cru is the vineyard only; vineyard only = grand cru
o EX. Musigny
Grower/producer -- many small producers with very limited acreage producing a few thousand cases
a year. The individual winemaker's personality shapes the wine style. Some of the most outstanding
wines are made by these independent producers. Producer made wines can be identified by these
terms on the label:
Mis en bouteille au domaine wine produced and bottled on property
Mis au domaine bottled at the estate

Mis en bouteille a la proprit estate bottled

Negociant wines will state on the label:

Mis en bouteille par bottled by the firm.
o * Maison Louis Jadot, Louis Latour, Bouchard Pere et Fils *
How does Burgundys climate influence its wine styles?
Continental climate and is often characterized by cold winters and hot summers
Weather is unpredictable with rains hails and frost all possible during harvest (damage grapes and
cause rot)
o Lots of variation between wines from vintage to vintage and even village to village
o Not unusual as a result to have one great wine once every 10 years
o Burgundies tend to be expensive
Burgundys terroir is suited for pinot noir and chardonnay
o Pinot noir performs best in this region
Chablis region: district of Burgundy
Climate is cooler so no red wine production-all is white
Heavy in limestone which gives flinty or mineral notes to their Chardonnay
Not placed in wood so taste of varietal itself is more apparent, apples and citrus with mineral notes
What historic events influenced the growth of the wine industry in the Burgundy?
Arrival of Romans in 51 BC
910 Benedictines built abbey at Cluny Catholic Church had important influence on Burgundy
wine
1098 Cistercians at Citeaux
1336 Clos De Vougeot vineyard created by Cistercians
18th Century improved roads facilitated commerce to Burgundy
Jean-Baptiste Patriarche created own wine firm in Beaune in 1780 and today distributes 3 million
cases/year
Vineyards here are more fragmented due to French Revolution in 1789 vineyard land was
distributed to the populace whereas in past French nobility and Catholic Church were major
vineyard owner
o This in combination of Napoleonic code which required all lands to be distributed equally
among Heirs over time caused fragmentation of properties and as result is a region of small
vineyards
1850s classification of Burgundian wines
1985-1955 renewed efforts in wine, produced more complex wines
What winemaking practices are unique to the Burgundy and Beaujolais?
Burgundy:
More growers than producers so small growers sell grapes to negociants, who blend and bottle
wine
NEGOCIANTS: these firms own some vineyard and make some domaine produced wines; play vital
function for many small growers in Burgundy who don't own enough vineyard to market their own
wine commercially
Juice is left to settle before undergoing alcoholic fermentation for 7-10 days in stainless steel tanks
controlled at temps to preserve wines fruit and glycerol
Malolactic Fermentation gives suppleness
Maturing on lees brings fatness
Organoleptic
o Pale gold color with slight green tinges
o Fruity nose with butter and hazelnut aromas
o Supple and fat in mouth with citrus and lemon
Beaujolais (GAMAY)
Carbonic Maceration Process where whole grape cluster is placed into closed steel tank and
CO2 from fermentation breaks the skin of grape. Resulting in fruity style without significant tannins

In France, released in November and not consumed after December

What are the classifications of Rhone wines?

Ctes du Rhne - only displays the region, may be used in the entire wine region, lowest
classification for Rhne AOC wine, used by negociants
Ctes du Rhne-Villages - AOC allowed for 95 communes, higher minimum requirement for grape
maturity than basic Ctes du Rhne, higher classification, village name cant be displayed, from
vineyards surrounding village
Ctes du Rhne-Villages together with village name
Cru are - 15 named appellations, display only name of the cru and not Ctes du Rhne, include
most famous Rhne wines, no official classification differentiating between different crus
Chateauneuf du Pape MOST WELL-KNOWN AOC IN RHONE; wine of the pope; 13 grapes
permitted
What are the major grape varieties grown in the northern and southern Rhone?
Most grapes in Rhone are red
Northern Rhone:
o Red: Syrah as single varietal
o White: Viognier (single varietal), Roussanne, Marsanne
Southern Rhone:
o White - blends of Grenache Blanc, Roussanne, Bourboulenc, Picpoul, Clairette
o Red (MSG) - blends of Grenache (most dominant; makes wines high in alcohol and low in
tannin), Syrah, Mourvedre, Carignan, Cinsaut, Counoise
How do the wines of the Northern Rhone differ from those of the Southern Rhone?
Climate differences
o Northern Rhone has continental climate with harsh winters but warm summers and permits
chaptalization
o Southern Rhone has more of a Mediterranean climate with milder winters and hot summers
with drought problems-the warmer climate is what allows production of multiple varietals
Wines in North are of single varietals, while Southern wines are blends of different varietals
Southern Rhone reds from Gigonda and Chateauneuf du Paper are made in two styles
o Traditional methods which produce hearty wines requiring five or more years of aging
o Carbonic Maceration: fruitier styles five or more years of aging
Cote du Rhone and its villages (southern Rhone appellations) reds best drunk young (2-3 years of
release)
Northern: vineyards reflect taste of wines (dry concentrated, bit tough, gritty of spirit), red are
survivors (can endure years in bottle), white are dramatic (some need years of bottle age to
express best)
Most(90%) of wines are from southern Rhone
What are the labeling requirements and how does one decode a Rhone wine label?
Ctes du Rhne-Villages only certain villages can put the village name on the label
Cru wines cant list Cote du Rhone, but can put the vineyard name
How does the Rhones climate influence its wine styles?
Southern has more Mediterranean climate with milder winters and hot summers, drought can be a
problem but allows more varietals
Northern: continental climate with harsh winters but warm summers: single varietals
What historic events influenced the growth of the wine industry in the Rhone?
First cultivated vines were most likely in 600 B.C. origins of two most important grapes in
Northern Rhone (syrah and Viognier) are not certain
Interest in wine disappeared when Romans left
Interest in wine reappeared 13th century when Pope moved nearby
1650 passed rules to guarantee origin of wine
1737 CDR labeling

LECTURE VI:
CALIFORNIA_______________________________________________________________________________
Which individuals had significant impact on the growth of Californias wine industry?
CA: Father Junipero Serra (mission grape = criolla), Jean Louis Vignes (brings cab sauv from
Bordeaux), Robert Mondavi (godfather of modern California wine, created Fume Blanc, which
is a sweeter sauvignon blanc)
Father Junipero Serra established all the missions along the coastline of California; 1779 = the first record
of vineyard planted at San Juan Capistrano Mission; Mission Grape = Criolla
Charles Krug opens first winery, then bought by Robert Mondavi
Vitis Vinifera (European common grape vine) = chardonnay, pinot noir, merlot
Phylloxera root-eating louse (pest) that attacks the root systems and killed vineyards; naturally occurred
in species so native grapes were resistant and could grow, while the vitis vinifera were affected
Pierces disease disease of grapevines caused by a bacterium spread by sharpshooters
What historic events influenced the growth of the wine industry in California?
1779 Missionaries bring Criolla to CA
1830s - Jean Louis Vignes brings Cabernet from Bordeaux
1830s-50s Vinifera vines brought to CA
1850 - Gold Rush
1852: Count Agoston Harazsthy begings importing vine cuttings from Europe for Buena Vista Winery in
Sonoma
1861 -Charles Krug opens winery in St. Helena
1889 - 1915 Phylloxera--250,000 acres destroyed
1889 - Paris Expo a California wine from Ingelnook honored for Purity & Excellence
1900 - Georges de Latour starts Beaulieu Vineyards
1920 - 1933 Prohibition set back fine wine production as table grapes replaced wine grapes
Ernest & Julio Gallo open small winery in Modesto California
Louis Martini opens winery in St. Helena
1937 Andre Tchelistcheff is hired to be winemaker at Beaulieu Vineyards.
1940s & 1950s California struggles to develop markets and slowly move from the post Prohibition fortified
wines and bulk wines to more refined wines.
1943 - The Mondavi family purchases Charles Krug Winery for $87,000
1960s The fine wine revolution begins
Robert Mondavi 1966 Oakville RM winery
** ROBERT MONDAVI (OPUS ONE) stimulated fine production in the US; left Krug to start his own
operation; naming by variety
How does one decode a California wine label? (counties AND AVAs listed)
California:
In the U.S. it is mandatory that wine labels include:
Brand Name
Class/Type (table, dessert, sparkling)
% Alcohol by Volume (unless it is implicittable wine means <14%)
Name + Location of bottler
Net contents (in millilitersstandard is 750ml, which is 25.6oz)
The phrase contains sulfites (with very, very few exceptions)
The govt warning
Label types:
Varietal label minimum of 75% of grape named on label

Generic label place name from famous region (such as Champagne, Burgundy, etc) or a wine style
(Sherry, Port)
Proprietary label made-up name- Chevrignon Insignia; wine doesnt fit varietal label
MERITAGE categorygiving merit to the heritage that is Bordeaux; Made from Bordeaux
blends
o Red: cab sauv, merlot, cab Franc, Malbec, Petit Verdot
o White: Sauvignon Blanc and Semillon
Geographic origin:
California 100%of grapes come from the state
County listed 75% of grapes come from county (Sonoma County)
o If county is listed, then min of 85% of the grapes come from the named vintage
AVA (American Viticulture Area) 85% of grapes comes from that AVA
o If AVA listed, then 95% of grapes must come from the named vintage
Vineyard- 95% of grapes come from specific vineyard
*County vs. AVA
EXAMPLE: If Napa County (75% of grapes from Napa County), if Napa Valley (85% of grapes from that
AVA)
If Vineyard name is listed, then 95% comes from vineyard this trumps the 85% from the
AVA listed
Production Statement:

Estate bottled- 100% of the grapes must be grown, produced, and bottled by company named on
the bottle
Produced and bottled by or made and bottled by = 75% of grapes must be grown and bottled by
that producer
Bottled by no requirement that the grapes grown or wine made by the company on the bottle
Cellared and vented by - no requirement that the grapes grown or wine made by the company on
the bottle
Age worthiness:
whites- Cali whites should be consumed w/in 1-3 years of release, and few Sauvignon Blancs and
Chardonnays will hold for up to 5 years
Reds- lighter style reds and even medium to fuller reds at the lower price range are ready to drink
when released or held for 2-4 years; fuller bodied higher priced wines (Cabernet Sauvignon/Merlot
blends) can age 5-10; top 1% can age for 20 years or more- the premium wines
What are the labeling requirements and regulations for California? E.g. % of grape variety,
meaningful controlled terms etc.
California Wine Label Regulations
Grown, produced and bottled by -- 100%
% grape variety = minimum of 75% of the grape named on the label
Vintage dated - 95% of the grapes from that year
Produced and bottled by -- 75%
Made and bottled by -- 10%
Bottled by -- none of the grapes grown or wine made by the company named on the bottle.
Cellared and vinted by -- none of the grapes grown or wine made by the company named on the
bottle.
o Vintage dated -- 95% of the grapes from that year
What are the major grape varieties grown in California?
Most popular grape varieties:
Recent interest in Italian and Rhne varietals:
White Red
Italian Rhne
Chardonnay Cabernet Sauvignon
Sangiovese Viognier
Sauvignon Blanc Merlot
Nebbiolo Mourvedre
Chenin Blanc Zinfandel
Barbera Grenache
Pinot Noir
Syrah

What are the signature grapes varieties which have made California reputation?
White: Chardonnay, pinot gris/grigio, Sauvignon Blanc, Chenin Blanc for blending; (trendy: Viognier)
Red: Merlot, Cabernet Sauvignon, Zinfandel, Pinot Noir
What are the geographic factors that influence grape growing and wine production in
California?
Generally warm to hot but variable due to the influence of the Pacific Ocean along the coast/various
mountain ranges
The harvest in August through October
Microclimates: mountain ranges, valleys, rivers, and coastal fog
Viticulture: Temperature, Soil Terroir, Rainfallirrigation, Healthy rootstock, Trellising techniques
How does climate influence wine styles produced in various regions?
Cannot be too dry or too wet; western part of Washington too wet from rainfall, cannot grow (only 1 AVA)
Mountains are big factor; block cooler maritime weather, creates drier climate on other side
Oregons coastal range blocks much of west from Pacifics cool and damp conditions; cooler growing
conditions than Washington
What winemaking practices are unique and legal in California e.g. Acidification, Chaptalization,
etc.?
California/Washington because of the label statement of production requirements they can technically
use grapes from any state or country as long as they can say they are bottled in CA or WA
Not as much vintage variation
Important Counties in North Coast (North of San Fran):
Marin, Sonoma, Napa, Mendocino, Lake
Sonoma County Russian River AVA, Sonoma Coast AVA
What are the most important AVAs in California?
97 AVAs in CA out of 173 in the U.S.
Sonoma, Napa, Mendocino, Sacramento, santa clara, santa cruz, montery, santa Barbara, san luis Obispo,
sierra foothills, lake county, river more,
NAME OF GRAPE MOST IMPORTANT
NAPA: whites (chardonnay and sauvignon blanc) and reds (cabernet sauvignon, merlot, pinot noir,
zinfandel)
Meritage (red or white wines that utilize grape varieties traditional for making red or white Bordeaux wine)
How does the US system of AVAs differ from the French AOC system?
US system defines only geographical boundaries of wine zones, not grape varieties that can be planted,
maximum yields of grapes per acre, or anything else that would link geography to a particular type of wine
AVA (American Viticultural Areas) name of regions of production; establishes only the geographical
boundaries of wine zones and doesnt stipulate which grape varieties can be planted or max yield of
grapes per acre.

LECTURE VI:
NEW YORK________________________________________________________________________________
What historic events influenced the growth of the wine industry in the US and NY State?
New York: Charles Fournier (plants French hybrids); Dr. Konstantin Frank (successfully plants vitis vinifera),
Hermann Wiemer (benchmark Riesling)
1600s- first vineyards planted in Hudson Valley in late 1600s by French Huguenots
1827 first commercial winery opened on Croton Point on the Hudson River
1920-1933- Prohibition shuts down most NYS wineries
1934- Charles Fournier comes to NY (1st winery) Gold Seal and plants French hybrids

1950s- wine production in hands of a few large wineries and the focus is on jugs wines and fortified
wines
1951- Dr. Konstantin Frank lands in NY (successfully plants vitis vinifera)
1960- first vinifera released (1962- vinifera vineyards)

4 wine regions: Finger Lakes, Lake Erie, Hudson River, Long Island

Which individuals had significant impact on the growth of NY States wine industry?
Dr. Konstantin Frank (Russian immigrant) plants vitis vinifera
Hermann Wiemer (German) benchmark Riesling (also Chardonnay, Pinot Noir and Sparkling)
Dr. Herodotus Dan Damianos owner Pindar Vineyards founded 1979- produce 60,000 cases
Alec and Louisa Hargrave- planted in Long Island
What are the major grape varieties grown in New York State? Give examples of vinifera,
labrusca and hybrid varieties.
NYS Wine Grapes: Unique wine region. Most wine regions concentrate on 1 species of grapes but NYS
grows 60% labrusca, 25% hybrids and 15% vinifera, each producing wines of distinctly different
styles.
Vitis labrusca (Niagara) native grapes processed into jelly, juice, sweet wines, and wine coolers.
Intense, simple grapey or foxy taste can be refreshingl (Concord, Delaware)
Hybrids -- of vinifera and phylloxera-resistant American vines. Late 1800s developed to replant European
vineyards devastated by phylloxera plant louse. Very successful in NYS but term often has a negative
connotation among consumers. (Seyval Blanc, Cayuga Vignoles, Traminette)
GRAFTING: Through grafting, take native phylloxera-resistant root stock and graft onto it the bud
wood of vitis vinifera and it grows together.
White hybrids -- most successful in cold Finger Lakes.
Red hybrids -- generally less successful than whites.
Vitis vinifera -- source of the world's greatest wines. Difficult in cold, marginal Finger Lakes, where
ripening and winter kill are problematic.
White vinifera -- like hybrids far more successful than reds upstate. Very successful red vinifera on LI.
Red vinifera -- best in temperate maritime climate of LI. Far less success in Hudson Valley and Finger
Lakes.
How does one decode a New York wine label?
In the U.S. it is mandatory that wine labels include:
Brand Name
Class/Type (table, dessert, sparkling)
% Alcohol by Volume (unless it is implicittable wine means <14%)
Name + Location of bottler
Net contents (in millilitersstandard is 750ml, which is 25.6oz)
The phrase contains sulfites (with very, very few exceptions)
The govt warning
Label types:
Varietal label minimum of 75%of the grape named on the label
Generic label (ex. Franzia Chianti) place name from a famous region: Champagne, Chablis,
Burgundy, or wine style: Sherry, Port
Proprietary label - Made-up name-Phelps Insignia ; wine doesnt fit varietal label
Statements of production:
Grown, produced and bottled by-100% of the grapes grown or wine made by the company named
on the bottle
Produced and bottled by-75%
Made and bottled by-10%
Vintage dated -95% of the grapes from that year
Bottled by-none of the grapes grown or wine made by the company named on the bottle
Cellared and vented by-none of the grapes grown or wine made by the company named on the
bottle

MERITAGE categorygiving merit to the heritage that is Bordeaux; Made from Bordeaux blends
Red- Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot
White- Sauvignon Blanc and Semillon

What are the labeling requirements and regulations for New York wine and how might they
differ from Federal standards? E.g. % of grape variety, meaningful controlled terms etc.
New York State Wine Label Regulations
Variety -- at least 75% of varietal named wine must come from the grape named on the label e.g.
Riesling grape is labrusca 51% minimum of that grape must be used
Grape source
Geographic statements of origin:
NYS (NY State) -- at least 75% of the wine labeled NYS must be from the state; allows for blending
from another state (like CA)
AVA name (e.g. Cayuga Lake) at least 85% of grapes must come from that named AVA.
What regions in New York are known for specific wine styles and grape varieties, and why?
(RIESLING)
Lake Erie: makes Welchs grape juice; mostly Concord and Niagara grapes due to cool, short growing
season (of 173-200 days); climate produces high acidity and lower natural sugar; AVA spreads across 3
states (NY OH, PA)
Hudson River: white hybrids because it has a cool climate due to the Hudson River and steep valleys. (180195 days growing season) 1 AVA
Long Island red vinifera; warmest NYS grape growing region; has a longer growing season; Known for
Merlot (and cab franc, cab sauv)
Red grapes do well here because of the temperate climate.
This region has the longest growing season (215-230 days); this allows for the thick-skinned red grapes
to ripen.
3 AVAS = North Fork of Long Island, The Hamptons (LI), Long Island
Niagara Escarpment: Only four wineries, mostly native varietals and hybrids.
Finger Lakes 80-90% of the NYS table wine is grown here. Riesling and grapes for sparkling wine do
well. Cool, cold climate, sloping hillsides drain cold air that helps to prevent frost damage; the lakes act as
tempering devices
85% of all the wine in NYS is produced here.
Three AVAs: Finger Lakes, Cayuga Lake (Sub-AVA), and Seneca Lake (Sub-AVA)
What are the signature grapes varieties which have made each regions reputation?
Finger Lakes- Riesling, chardonnay, sparkling
Long Island- vitis vinifera varieties, Merlot, Cabernet Franc, Cabernet Sauvignon, Red Blends
Hudson Valley-White hybrids, seyval blanc,
Lake Earie-labrusca and grape juice
Niagra-native varietals and hybrids
What are the geographic factors (e.g. bodies of water, mountain ranges etc.) that influence
grape growing and wine production in New York,?
New York State
Geography and Climate: Four distinct and separate regions: Finger Lakes; Long Island; Hudson
Valley; Lake Erie. Soils originated from the glacial period and are mostly gravely or slatey silt loam
with some clay in the Finger Lakes and both sandy loam and clay on Long Island. All four regions
have some climatic influence from bodies of water in the area.
Finger Lakes: Cool - cold climate. Severe winters can kill vines outright if temperatures drop quickly
(1980 Christmas Day massacre saw drop from +36 to -24F in 1 day). Sloping hillsides drain cold
air, helping to prevent frost damage. The deep lakes act like large tempering devices in fall, winter
and spring benefiting vines close to the lakes. Cayuga Lake area has 10-15 day longer growing
season than the rest of the Finger Lakes (the latter is on average 190 days) due to lower altitude of

slopes (800'/260 meters maximum) and the lake's depth. Growing season is average # of days
between spring and fall frosts. The Finger Lakes averages 190 to 205 days. 10,000 acres planted.
80-90% of NYS table wine are made in the Finger Lakes 75 wineries. Riesling and grapes for
sparkling wines do well here. 3 AVAs -- Finger Lakes, established 1986, Cayuga Lake, est. 1988 and
Seneca Lake (2003).
Long Island: Maritime Climate by far the warmest NYS grape growing region since it is surrounded
on 3 sides by water, Atlantic Ocean, LI Sound (north), Peconic Bay (south). The growing season on
average ranges from 215 to 230 days with the North Fork having the longer season. 35 wineries
mainly in the North Fork subregion with 1930 acres planted. Major focus is on vinifera varieties:
Merlot, Chardonnay, Cabernet Sauvignon, Red Blends. 3 AVAs North Fork, est. 1986, and The
Hamptons on the South Fork, est. 1985. Long Island est. 2001
Hudson Valley: Cool climate tempered by Hudson River and steep valley that draws maritime air
from the Atlantic Ocean. 180-196 day growing season. Best known for white hybrids, especially
Seyval Blanc. 28 wineries with 430 acres. AVA -- Hudson River Region, est. July 1982, 1st in NYS.
Lake Erie: the Lake Erie AVA (1983) spreads across three states: NY, Ohio and Pennsylvania. 8
wineries in the New York section. The New York portion has a cool short growing season between
173 to 200 days. The lake does tend to prevent the buds from coming out too early in the spring
and does moderate the temperature in early fall. Still the climate produces high acidity and lower
natural sugar. The region is planted to mostly labrusca and is best know for grape juice. Total
acreage is 20,500.

What winemaking practices are unique and legal in New York e.g. Acidification, Chaptalization,
etc.?
New York- hybridizing
California/Washington because of the label statement of production requirements they can
technically use grapes from any state or country as long as they can say they are bottled in CA or
WA
What are the most important AVAs (American Viticultural Areas) in New York?
Cayuga Lake, Finger Lakes, Hudson River, Lake Erie, Long Island, Niagra Escarpement, North Folk of Long
Island, Seneca Lake, The Hampton