Class 2 Worksheet 1. Red wines should be served at slightly warmer / cooler temperatures than whites. 2. A major part of the wine, from the grape provides a solution for the rest of a wine s components. These components are divided into the two larger categories of and. 3. Extract refers to the components in wine. Wines with more extract have lighter / darker colors, lighter / fuller bodies and an increased / decreased ability to age. 4. As red wines ferment, and are extracted from the skins, seeds and stems. 5. Red wines contain ; this component is rarely found in white wines. 6. Tannins are not associated with a drying, astringent mouthfeel. True or False 7. As red wines mature, their texture becomes and they often gain flavors. 8. Most wines benefit from aging. -- True or False 9. Wines that age well usually share some of the following characteristics: they have higher / lower levels of extract, balanced components and they are made from more varieties. 10. Removing sediment by pouring wine from its bottle into another container is called. 1
Class 2 Worksheet 11. In a crisis, decanting can help you separate fragments from the wine. 12. As wine is exposed to air, a chemical process called occurs. 13. Aeration can help young wines ; with air exposure, more fragile, older wines can. 14. The five requirements for long-term storage are,,, and the absence of and. 15. The measurement of empty space in the bottle s neck is called. 16. The rivulets of wine that form and flow down the inside of a wineglass after the wine has been swirled are called. 17. The sensation of weight and thickness in the mouth indicates a wine s. 18. Wines with higher levels of alcohol, extract, sugar and tannin have fuller. 19. When storing partially-consumed bottles of wine, it is important to avoid warm / hot / cold temperatures and to minimize contact. 20. In red wines, and are balanced by and sweetness (or fruit). 2
Class 2 Worksheet 21. Match the term on the left with the most closely associated bold term on the right by writing in the correct bold term. Terms on the right may be used more than once. Dry Hot Acidity Grape skins Alcohol Fresh Sweetness Drying Tannins Green apples Primarily red wine Cloying Rough Perception of sweetness Velvety Flabby Tart Strong tea Crisp 3
Class 2 Worksheet Answers 1. Warmer 15. Ullage 2. Water, liquids, solids 16. Legs 3. Solid, darker, fuller & increased 17. Body 4. Pigment/color, tannins, flavors 18. Bodies 5. Tannins 19. Warm, air 6. False 7. Smoother, earthy 8. False 9. Higher, complex 10. Decanting 11. Cork 12. Oxidation 13. Open up/evolve, decline 14. Cool temperatures, temperature stability, humidity, light and vibration 20. Tannin and acidity are balanced by alcohol and fruit 21. Sweetness Dry Alcohol Tannins Acidity Tannins Acid Tannins Sweetness Tannins Alcohol Tannins Acids Acids Tannins Acids Hot Grape skins Fresh Drying Green apples Primarily red wine Cloying Rough Perception of sweetness Velvety Flabby Tart Strong tea Crisp 4
Class 3 Worksheet 1. The vine species used for making fine wines is. 2. The Old World origins of Chardonnay are Burgundy s and regions. 3. Chardonnay from cool climate regions tends to have acidity; those from warmer regions tend to be more -bodied. 4. Chardonnay from Chablis is less likely to be aged in than wines from Côte d Or. 5. Chardonnay from the New World tends to have more flavor than wine from the Old World. 6. German Rieslings are known for their acidity and alcohol. 7. Rieslings from Germany can be dry or sweet; most Rieslings from Alsace are. 8. The classic white variety from the Loire and Bordeaux,, is generally lighter-bodied than Chardonnay and is characterized by distinct herb, citrus, fig and sweet pea aromas and flavors. 9. The name, a synonym for Sauvignon Blanc, may indicate that the wine has seen some oak. 5
Class 3 Worksheet 10. Wines from and in the Loire are made from Sauvignon Blanc. 11. and are two flavors often associated with Cabernet Sauvignon. 12. As Cabernet Sauvignon ages, the wine s tannins become. 13. In, Merlot is often blended with Cabernet Sauvignon and Cabernet Franc. 14. Wines made from Pinot Noir are in color, body and tannins than those made from Cabernet Sauvignon, but the flavors can be just as complex. 15. In terms of body, Syrah is fuller than wines made from and about even with. 16. is the main red variety planted on the craggy hills along the northern Rhône River. There this grape makes, and, among other wines. 17. Syrah from the Southern Hemisphere is usually called. 6
Class 3 Worksheet 18. Match the variety to its origin: Riesling a. Bordeaux Sauvignon Blanc b. Rhone Cabernet Sauvignon c. Burgundy Pinot Noir d. Loire Syrah e. Germany 19. Match the variety to its most predominant new frontier: Riesling a. Napa Valley, California Sauvignon Blanc b. Oregon Cabernet Sauvignon c. New York Pinot Noir d. New Zealand Syrah e. Australia 7
Class 3 Worksheet Answers 1. Vitis Vinifera 13. Bordeaux 2. Chablis; Côte d Or 14. Lighter 3. High; Full 15. Pinot Noir; Cabernet Sauvignon 4. Oak 5. Fruit 6. High; low 7. Dry 8. Sauvignon Blanc 16. Syrah; Hermitage; Crozes-Hermitage; Côte Rôtie 17. Shiraz 18. Match the variety to its origin: e (Germany) Riesling d (Loire) Sauvignon Blanc a (Bordeaux) Cabernet Sauvignon c (Burgundy) Pinot Noir b (Rhone) Syrah 9. Fumé Blanc 10. Sancerre; Pouilly-Fumé 11. Black Cherry/Cherry/Currant/Herbs/Mint/ Cedar/Spice (any two) 19. Match the variety to its new frontier: c (New York) Riesling d (New Zealand) Sauvignon Blanc a (Napa Valley) Cabernet Sauvignon b (Oregon) Pinot Noir e (Australia) Syrah 12. Smoother 8
Class 4 Worksheet 1. "Gewürz" means in German, referring not to the wine s flavors, but to its intense. 2. In northern Italy s Asti region, makes light, slightly sweet, fizzy wines, yet the model of this grape can be found in,where it makes, still wines. 3. Viognier is planted in many areas in France, yet reaches its zenith in the steep vineyards of the Northern Rhône Valley in two appellations, and the tiny. 4. Three white, aromatic varieties are, and. 5. Pinot Gris from Alsace is usually more -bodied than the same variety from northeastern Italy. The Italians call this variety. 6. Pinot Gris from Oregon tend to resemble the wine from. 7. In Bordeaux, Sémillon is almost always blended with ; Sémillon s fat body and lighter acidity combine well with the leaner, more acidic characteristics of this counterpart. 8. Sémillon in the primary grape in the production of some of the world s most renowned sweet wines such as. 9. Gamay is a light-bodied red with tannins. Fruit flavors associated with the variety include and. 9
Class 4 Worksheet 10. Grenache does best in the Rhône Valley, where it is a major component in the blends of and. 11. Grenache makes dry rosé in. 12. In central Italy, the region of Tuscany is home to these two closely related varieties:, which is usually blended, and, which is bottled unblended. 13. Super Tuscans are often blends of the indigenous variety and nontraditional varieties such as. 14. Nebbiolo is planted almost exclusively in the northwestern Italian region of where it makes two of Italy s most prized traditional wines: and the slightly lighter-bodied. 15. Wines made from Nebbiolo tend to have levels of acidity and alcohol. 16. As Nebbiolos age, they can develop aromas of and. 17. Rioja is a blend of traditional Spanish varieties, including and Grenache, which is called in Spain. 18. Rioja s tradition of extended aging adds flavor and allows the wines to develop a mouthfeel similar to Merlot. 19. California s most widely planted red variety is, which produces dry red wines and two sweet styles, and. 10
Class 4 Worksheet 20. Wine drinkers who enjoy Zin may want to try from southern Italy. 21. Similarly to from Australia, Zinfandel tends to be a -bodied wine with full, intense fruit flavors. 22. Match the variety the color of the wine it makes (red or white): Pinot Gris Muscat Tempranillo Nebbiolo Viognier Sangiovese Gamay Grenache Gewürztraminer Sémillon 23. Match the variety to its origin: Gewürztraminer a. Alsace Pinot Gris b. Beaujolais Viognier c. Alsace Gamay d. Piedmont Nebbiolo e. Rhone Sangiovese f. Tuscany 24. Match the variety to its wine: Viognier a. Barolo Sémillon b. Beaujolais-Villages Gamay c. Condrieu Tempranillo d. Rioja Sangiovese e. Chianti Nebbiolo f. Sauternes 11
Class 4 Worksheet Answers 1. Spicy; aromas 17. Tempranillo; Garnacha 2. Muscat; Alsace; dry 18. Oak; vanilla; velvety 3. Condrieu; Château Grillet 19. Zinfandel; Port; blush 4. Gerwurztraminer; Viogner; Muscat 20. Primitivo 5. Full; Pinto Grigio 21. Shiraz; full; intense 6. Alsace 7. Sauvignon Blanc 8. Sauternes 9. Light; strawberry; red cherry 10. Southern; Châteauneuf-du-Pape and Côtes du Rhône 11. Tavel 12. Sangiovese; Brunello 13. Sangiovese; Cabernet Sauvignon 14. Piedmont; Barolo; Barbaresco 15. High 22. Whites: Pinot Gris, Viognier, Gewürztraminer, Muscat, Sémillon Reds: Tempranillo, Gamay, Nebbiolo, Sangiovese, Grenache 23. Match the variety to its origin: a/c Alsace Gewürztraminer a/c Alsace Pinot Gris e Rhone Viognier b Beaujolais Gamay d Piedmont Nebbiolo f Tuscany Sangiovese 24. Match the variety to its wine: c Condrieu Viognier f Sauternes Sémillon b Beaujolais Villages Gamay d Rioja Tempranillo e Chianti Sangiovese a Barolo Nebbiolo 16. Tar; roses 12
Class 5 Worksheet 1. Terroir is the French term used to describe an area s unique combination of,, and. 2. France s classification system is called or for short. 3. The two main varieties in the Bordeaux blends are and. 4. Cabernet Sauvignon has an affinity for the well-drained gravelly soils of the Bank or where some of the most famous districts are,, and. 5. Merlot has an affinity for the cooler, damper soils of the Bank where two of the most famous districts are and. 6. Wines from the Left Bank tend to have tannins than wines from the Right Bank. 7. A mold called or concentrates the grapes flavors and sugars, resulting in some of the greatest wines in the world. 8. Bordeaux s identified about five dozen châteaus in Médoc, Pessac- Léognan and Graves and sorted them into quality categories. The highest category is called or cru. 9. Most wines in Burgundy are made from one of three varieties: for the whites and for the reds. However in Beaujolais, the red grape is. 13
Class 5 Worksheet 10. Burgundy s wines are named after the, or where the grapes are grown. 11. The heart of Burgundy is the Côte. It is made up of Côte in the north, which specializes in wines and the Côte in the south, which specializes in wines. 12. Burgundy s most northerly region,, produces crisp, dry whites from grapes with mineral and fruit aromas and flavors. 13. The warmest white-wine area of Burgundy,, produces soft and earlydrinking wines. Two famous regions, seen on many wine lists, are and. 14. The Northern Rhône produces dark, concentrated red wines from the grape; the dominant variety in the Southern Rhone is. 15. In the Northern Rhône, fuller-bodied reds come from or. A relatively lighter-bodied red might come from or. 16. Perhaps the Southern Rhône s finest red wine is, made from grapes grown in pebbly soils. 17. The Rhône s three white grapes are, and. 18. The Loire s Central Valley is known for its whites made from. 14
Class 5 Worksheet 19. Of the two most famous Loire villages that lend their names to wine, is lighter-bodied, with herb and mineral aromas and flavors, while tends to be fullerbodied and fruitier. 20. In Nantais, where the River meets the Atlantic, the grape makes a wine of the same name. 21. Alsace s four main wines are all from varieties. They are,, and. 22. Three varieties (two red and one white) are allowed in the production of Champagne;, and. 23. Early Champagne winemakers developed a style to defy the cold winters and short growing seasons; they the wines and added bubbles along with a touch of to balance the high acidity levels in the grapes. 24. Some regions blend many of their wines, others don t. Indicate the traditional practice in the following regions by writing in "blend" or "varietal." Loire Champagne Bordeaux Rhone Burgundy Alsace 15
Class 5 Worksheet 25. Match the variety to its region: Riesling a. Bordeaux Sauvignon Blanc b. Rhône Cabernet Sauvignon c. Burgundy Pinot Noir d. Loire Syrah e. Alsace 26. Match the variety to its wine and to its color (red or white): Sémillon a. Pouilly Fumé Pinot Meunier b. Champagne Chardonnay c. Sauternes Cabernet Franc d. Côte Rôtie Sauvignon Blanc e. Chinon Syrah f. Condrieu Gamay g. Fleurie Viognier h. Chablis Grenache i. Côtes-du-Rhône 27. Circle the wines that are made with Chardonnay: Pouilly-Fumé St.-Veran Pouilly-Fuissé Champagne Condrieu Fumé Blanc Chablis Sauternes Sancerre Bourgogne Vouvray Marsanne 16
Class 5 Worksheet Answers 1. Grape, Climate, Soil, Aspect 2. Appellation d Origine Contrôlée; AOC or AC 3. Cabernet Sauvignon; Merlot 4. Left; Haut-Médoc; St.-Estèphe; Pauillac; St.-Julien; Margaux 5. Right; St. Emilion; Pomerol 6. Larger/firmer/more/heavier/rougher 7. Botryitis Cinerea; noble rot; sweet 8. 1855 Classification; 5; Grande Cru Classé; Premier Cru 9. Chardonnay; Pinot Noir; Gamay 10. District, village\commune; vineyard 11. d Or; Nuits; reds; Beaune; Whites 12. Chablis; Chardonnay 13. Maconnais; Pouilly-Fuissé; St.-Veran 14. Syrah; Grenache 15. Côte Rôtie; Hermitage; Crozes-Hermitage; Cornas 16. Châteauneauf-du-Pape 17. Viogner; Marsanne; Rousanne 18. Sauvignon Blanc 19. Sancerre; Pouilly-Fumé 20. Loire; Muscadet 21. White; Gewürztraminer; Reisling; Pinot Gris; Muscat 22. Chardonnay; Pinot Noir; Pinot Meunier 23. Blended; sugar 24. Regions that traditionally blend: Champange, Bordeaux, Rhone Regions that are traditionally varietal: Loire, Burgundy, Alsace 25. Match the variety to its region: e (Alsace) - Riesling, d (Loire) - Sauvignon Blanc, a (Bordeaux) - Cabernet Sauvignon, c (Burgundy) - Pinot Noir, b (Rhone) - Syrah 26. Match the variety to its wine and its color: Sémillon Pinot Meunier Chardonnay Cabernet Franc Sauvignon Blanc Syrah Gamay Viognier Grenache c (Sauternes), white b (Champagne), red h (Chablis), white e (Chinon), red a (Poully-Fumé), white d (Côte Rôtie), red g (Fleurie), red f (Condrieu), white i (Côtes-du-Rhône), red 27. Chablis, St.-Veran, Bourgogne Pouilly-Fuisse and some Champagnes are made with Chardonnay 17
Class 6 Worksheet 1. Italy s highest classification or is roughly equivalent to France s AC level. 2. Although they are the lowest two classifications in Italy, some outstanding wines carry one of these designations: and. 3. Wines labeled " " can come from grapes grown anywhere in Chianti. These wines tend to be simpler and lighter than wines from smaller districts within Chianti such as and. 4. Tuscany produces a rich and nutty dessert wine called from white grapes that have been over the winter to concentrate their flavors. 5. Piedmont s two most intense, full-bodied red wines are both made from _ grapes. The grapes are grown in vineyards surrounding the towns the wines are named after, and. 6. Barbera d Alba is made from grapes in the district. 7. The two sweet sparkling wines made in Piedmont are and. 8. In northeastern Italy the regions of Friuli-Venezia-Giulia and Trentino-Alto Adige are known for their varietal whites such as,,. 9. Veneto s three famous reds are, and finally, the richest one made from grapes that have been partially air-dried. 10. is Germany s finest variety and one of the greatest varieties in the world. The wines are known for their acidity and alcohol. 11. German wine law is unusual; the categories reflect the amount of in the 18
Class 6 Worksheet grapes at harvest. This indicates the effect of the climate on the growth process. 12. The highest of Germany four major quality levels is often called by its initials, ; this level is then divided into another categories. 13. In German, Trocken means and Halbtrocken means. 14. When the German region of is at its best, no region packs more power into its product; these are spicy, medium- to full-bodied, lush wines noted for their. 15. Some of Germany s most famous wine regions are in river valleys, including the, which is the coldest region and produces wines with acidity. 16. Sometimes called the "California of Germany," is the most southerly of Germany s major wine regions and produces rich, -bodied whites. 17. When cold weather freezes ripe grapes on the vine, winemakers pick and crush the berries while their water content is frozen to produce. Rather than the dried fruit flavors found in other sweet wines, this wine has fruit flavors. 18. The "early" ripening variety is well-suited to northern Spain s climate. 19. Three of Spain s most famous wine regions are along the Mediterranean in northeastern Spain, in north-central Spain and in the west. 20. Reds from Ribera del Duero are made primarily of and rank among Spain s best wines for their richness and flavors. 21. Sparkling wine, called in Spain, is made in the cool foothills of Penedès. 19
Class 6 Worksheet International varieties such as and are grown in this region as well. 22. Spain s quality categories are related to how long a wine must be in the winery. With time the wines slowly their fresh and fruity flavors gaining, and nuances from the wood; the tannins become. 23. Put the quality categories in order, least aged to most aged: Crianza Vino Joven Reserva Sin Crianza Gran Reserva 24. Label each grape with its country (Spain, Italy or Germany) and the color of the wine (white or red). Riesling Dolcetto Sangiovese Trebbiano Barbera Garnacha Tempranillo Rondinella 20
Class 6 Worksheet Answers 1. Denominazione di Origine Controllata e Garantita; DOCG 2. Indicazione Geographica Tipica (IGT); Vino da Tavola (VdT) 3. Chianti; Chianti Classico or Chianti Ruffina or Colli Fiorentini (Any 2) 4. Vin Santo; dried 5. Nebbiolo; Barolo; Barbaresco 6. Barbera; Alba 7. Moscato d Asti; Asti Spumante 8. Chardonnay; Pinot Grigio; Pinot Bianco 9. Valpolicella; Bardolino; Amarone 10. Riesling; crisp; low 11. Sugar; cold 12. QmP; 6 13. Dry; off-dry 14. Rheingau; Longevity 16. Pfalz; full 17. Eiswien; fresh 18. Tempranillo, cool 19. Penedés; Rioja; Ribera Del Duero 20. Tempranillo; intense 21. Cava; Reisling; Pinot Nior 22. Aged; lose; coffee, toast; vanilla; mellow 23. Put the quality categories in order: Vino Joven Sin Crianza Crianza Reserva Gran Reserva 24. Label each grape with its country and color: Riesling: Germany, White Dolcetto: Italy, Red Sangiovese: Italy, Red Trebbiano: Italy, White Barbera: Italy, Red Garnacha: Spain, Red Tempranillo: Spain, Red Rondinella: Italy, Red 15. Mosel; crisp/high/bracing 21
Class 7 Worksheet 1. The New World refers to wine-growing countries outside of. 2. Reflecting the freedom to experiment in the New World, one difference between Old and New World labels is that most New World labels indicate the. 3. Some areas in the New World are becoming renowned for specific varieties; Napa Valley is often associated with, Australia with and New Zealand with. 4. The four largest wine producers in the world (the first three are countries): 1. 2. 3. 4. 5. Wines from broader appellations such as California or the Central Coast tend to be. 6. Exposure to the is the major factor that differentiates the regions in California. 7. AVAs (short for ) are based on definable boundaries such as, and. 8. California s most widely planted white variety is. The grapes develop additional complexity in cooler regions such as and, and in some parts of the region. 9. Made with minimal oak, California Chardonnay can be lighter and leaner, as it is in ; made with more oak barrel influence, Chardonnay can be fuller-bodied, with vanilla and toast flavors, as in. 22
Class 7 Worksheet 10. Sauvignon Blanc is sensitive to the variations in California s climate; crisper, more herbal versions are produced in regions and wines from regions offer riper fruit flavors. 11. California Cabernet Sauvignons are frequently aged in, as are their models in. 12. Throughout the 1990s, California s production of Merlot grew substantially in response to consumer demand for reds with tannins. 13. Some California wineries use the term to indicate that the wine is a blend of traditional Bordeaux varieties such as, and. 14. As in Burgundy, is often grown in the same areas as Chardonnay in California. The wines fall roughly into two styles: wines from the warmer areas are more richly and wines from cooler areas are leaner and more. 15. Although Zinfandel is a -colored grape, it can be produced in a range of styles, from a jammy, -alcohol wine to a slightly sweet - colored wine called. 16. The most popular of the Rhône varieties grown in California, seems to be performing especially well in the Central Coast, in warmer areas such as and in cooler areas such as. 17. Although Napa Valley is only 35 miles long, the climate varies considerably since the mountains act like a funnel, drawing in cool maritime air at the end of the valley. The end of the valley is warmer. 23
Class 7 Worksheet 18. Early-ripening grape varieties such as and are planted at cooler end of Napa Valley; varieties such as are planted in the rest of the valley and in the foothills. 19. If you wanted to assemble four wines, which demonstrate the diversity of Napa Valley Cabs, you might choose wines from the mountain regions of, and. 20. Sonoma County is located between to the east and to the west. 21. Match the Sonoma County regions with their descriptors: Alexander Valleya. warmer; inland from Russian River Valley Sonoma Valley b. warm and dry; spicy, full-bodied Zinfandel Russian River Valley c. chilly, foggy; Chardonnay and Pinot Noir Dry Creek Valley d. diverse climates; some of oldest wineries in CA 22. The chilly region contouring around San Pablo Bay is called ; the cool climate causes stress to the vines, resulting in grapes with more flavors. 23., located north of Sonoma County, contains the cool coastal Anderson Valley where German varieties such as and grow along the foothills and Zinfandel is planted above the. 24. Latitude means little in California; the Central Coast s coolest area, County, is the southernmost. Further north are and Counties. 25. Zinfandel is the classic varietal in this AVA, which includes gold-rush country between the Sierras and the Central Valley:. 24
Class 7 Worksheet Answers 1. Europe 14. Pinot Noir; fruity; elegant 2. Variety/varietal 15. Red/Black; high; rose; White Zinfandel 3. Cabernet Sauvignon; Syrah (Shiraz); Sauvignon Blanc; 4. 1. Italy; 2. France; 3. Spain; 4. California 5. Fruit-forward 6. Coast or Pacific Ocean 16. Syrah; Paso Robles; Santa Ynez 17. Southern; Northern 18. Chardonnay; Pinot Noir; Cabernet Sauvignon 19. Mount Veeder; Diamond Mountain; Howell Mountain (in any order) 7. American Viticultural Area; soil; elevation; climate 8. Chardonnay; Carneros; Russian River Valley; Central Coast 9. Chablis; Cote d Or 10. Cooler; warmer 11. Oak; Bordeaux 12. Fruity; smooth 13. Meritage; Cabernet Sauvignon; Merlot; Cabernet Franc 20. Napa Valley; Pacific/Pacific Ocean 21. Match the Sonoma County regions with their descriptors: Alexander Valley, a Sonoma Valley, d Russian River Valley, c Dry Creek Valley, b 22. Carneros; concentrated 23. Mendocino; Riesling; Gerwürztraminer; fog 24. Santa Barbara; San Luis Obispo; Monterey 25. Sierra Foothills 25
Class 8 Worksheet 1. Oregon and Washington s coastal regions are similar to California s thanks to the influence of the. 2. Oregon is at the same latitude as, so it is no wonder that the varieties of and are among its best-known. 3. The Oregon climate is and in temperature than California s. 4. Oregon s most developed wine region is. Located further to the south, the is slightly warmer. 5. Washington is best-known for its -colored wines made from varieties such as, and. 6. Heading inland along the Washington s Columbia River, the number of vineyards and the amount of rainfall and the river becomes an important source of. 7. Washington s main appellation is the Valley, which is home to smaller regions such as, containing nearly half the state s vineyards, and to the south. 8. In upstate New York, the regions of and are known for Chardonnay and Riesling. Further south, has a longer growing season and warmer temperatures; varieties such as Chardonnay and can ripen here. 9. Australian wines can be characterized as having big flavors and textures. 26
Class 8 Worksheet 10. On an Australian label, the varieties in the are hyphenated, with the grape listed first. 11. Australia s wine regions are in the part of the country where the three most important winemaking states, and are located. 12. Barossa Valley, with its temperatures, produces rich - colored wines. 13. Cooled by the _ Ocean, the regions of and McLaren Vale are successful Chardonnay producers in the state of South Australia. 14. The most southern area in the country,, is home to -style wines and Southern Australia s top-ranked variety of. 15. Home to boutique wineries, Western Australia s Margaret River region is producing high quality wines with acidity and tannins. 16. Since New Zealand is farther from the equator than Australia, New Zealand s temperature is _, producing wines that are -bodied and acidic than Australia s wines. 17. In contrast to Australia, New Zealand grows primarily early-ripening varieties such as and. 27
Class 8 Worksheet 18. Match the growing region to its location (New Zealand or Australia): Marlborough Yarra Valley Hunter Valley Hawkes Bay Adelaide Hills Barossa Valley 19. Chile s wines are influenced by immigrants who introduced the, and varieties to Chile. 20. The Mountains and soils in Chile have protected the vineyards from phylloxera. Because of this, vines do not need to be grafted onto the resistant rootstocks. 21. Both Chile and Argentina traditionally grow -colored varieties used to make wines that provide good value. 22. The historic heartland of Chilean wine country, the region produces the country s best wines in the famous districts of and. 23. Although used as a blending grape in Bordeaux, the variety makes noteworthy wines on its own in Argentina, showing color and tannins. 24. Match the growing region to its location (Chile or Argentina): Aconcagua Valley Mendoza Rapel Valley Maipo Valley 28
Class 8 Worksheet Answers 1. Pacific Ocean 16. Cooler; lighter; more 2. Burgundy; Pinot Noir: Chardonnay 3. Wetter/rainier; cooler/colder 4. Willamette; Rogue 5. Red; Merlot; Cabernet Sauvignon; Syrah 6. Increases; diminishes/decreases; irrigation/water 7. Columbia Valley; Yakima; Walla Walla 8. Finger Lakes; Hudson River Valley; Long Island; Merlot 9. Fruit; smooth 10. Blend; dominant 11. Southeastern; South Australia; New South Wales; Victoria 17. Riesling; Sauvignon Blanc; Pinot Noir; Chardonnay (Any 2) 18. Match the growing region to its location (Australia or New Zealand) New Zealand - Marlborough Australia - Hunter Valley Australia- Adelaide Hills Australia- Yarra Valley New Zealand - Hawkes Bay Australia- Barossa Valley 19. French; Chardonnay; Cabernet Sauvignon; Merlot 20. Andes; light/sandy; American 21. Red/Black 22. Central Valley; Rapel; Maipo Valley 23. Malbec; deep/intense; firm 12. Hot; red 13. Adelaide Hills; Indian 14. Coonawarra; Rhone; Cabernets 15. High; firm 24. Match the growing region to its location (Chile or Argentina) Aconcagua Valley > Chile Rapel Valley > Chile Mendoza > Argentina Maipo Valley > Chile 29
Class 9 Worksheet 1. In the early part of the vine s annual cycle, inclement weather such as and can disrupt, reducing the potential crop. 2. Put the stages of vine development in chronological order, (1-5) Veraison Flowering Fruit Set Bud Break Maturity 3. As grapes ripen, sugar content and acidity. 4. During the final stages of growth, rain can cause rot or the fruit flavors of the grapes, reducing the potential quality of the wine. 5. When vines are closely spaced, they must compete for. This means that each vine produces a quantity of fruit, often resulting in higher quality fruit with more concentrated flavors. 6. Generally, -yielding vines can put more energy and flavor into each grape. Very -yielding vines produce less flavorful fruit. 7. The quality of the fruit determines the of the wine. 8. Timing the is critical; many producers will pick grapes in the early morning hours, when cooler temperatures slow down and protect the grapes fresh flavors. 30
Class 9 Worksheet 9. A stemmer-crusher machine removes the stems, which can add a taste to the wine, from the clusters. 10. Primary fermentation is the process by which convert into. 11. Oak barrels can impart flavors of, and oak to wines. If the inside of the barrel was or charred, the wines can also pick up smoky flavors. 12. fermentation temperatures can kill yeasts and make the wine s fruit seem stewed. fermentation temperatures maintain the freshness of the fruit. 13. Grapes frequently break open under their own weight even before the press is turned on. With -colored grapes, the juice released at this stage is called and is used to make top wines. 14. _-colored grapes are pressed before fermentation; - colored grapes are pressed after fermentation. 15. Red wine derives its color and tannins from. 16. or reduces the sharp acidity found in some wines, imparting a softer mouthfeel. 17. A richer, creamier mouthfeel is one goal of aging white wines sur. 31
Class 9 Worksheet 18. Some winemakers do not their wines, feeling that this process may strip some flavors from their wine. The term may appear on the label; the wine should not be expected to be crystal clear in appearance. 19. To create a more balanced wine, various lots of wine may be. On the other hand, to highlight distinctive characteristics imparted by a single vineyard, the wine may be bottled un-. 20. Aging allows the components in newly-made wines to knit together, softens the in reds and makes whites richer and more -bodied. 21. True Champagne comes from the region of France; bubbly wine made elsewhere, such as California, is properly called. 22. Even the time-honored process of making bubbly has different names: methode refers to true Champagne, the same process for wine made elsewhere is methode. 23. By either name, the base wine undergoes a second in the bottle to create the bubbles. 24. The base wine for Champagne has levels of acidity and levels of alcohol. 25. Most Champagne producers lots of wine from different vineyards and different in order to conserve the house style. 26. Just before inserting the cork when making Methode Champenoise, the bottles are topped off with and a measure of. 32
Class 9 Worksheet Answers 1. Rain/wind/frost (any two); flowering 14. White; red 2. The stages of vine development in order: 4, 2, 3, 1, 5 (Bud Break, Flowering, Fruit Set, Veraison, Maturity) 15. Skins 16. Malolactic Fermentation; ML 3. Increases; decreases 17. Lie 4. Dilute 18. Filter; unfiltered 5. Nutrients; smaller 19. Blended; unblended 6. Generally; low; high 20. Tannins; full 7. Quality 21. Champagne; sparkling wine 8. Harvest; oxidation 22. Champenoise; traditionnelle 9. Bitter 23. Fermentation 10. Yeasts; sugar; alcohol 24. High; low 11. Vanilla; spice; toasted 25. Blend; vintages 12. Warmer/hot; cooler/cold 26. Still wine; sugar 13. White; free-run 33