The New Way to Wine
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CSW Work Book 2021 Answer
Answer Key Key Answer Answer Key Certified Specialist of Wine Workbook To Accompany the 2021 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1: Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2: Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, Citric Acid, and Succinic Acid 2. Citric Acid, Succinic Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3: Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4: Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Chapter 1 Checkpoint Quiz 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1: Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5. Mold 10. Bacteria Exercise 2: Wine Faults and Off-Odors: Fill in the Blank/Short Answer 1. -
On Top of the Hill
FEBruary 2017 A WINE ENTHUSIAST’S MONTHLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY STORE HOURS On Top of the Hill Cima Collina roughly translates as “hill top,” and there’s really no A Taste of Monterey better way to describe the quality Cima Collina winery produces. Cannery Row Here at A Taste of Monterey, we are excited to have Cima Collina represented as one of Monterey County’s top wineries. A quote Sun-Thu 11am-6pm from winemaker, Annette Hoff, truly reflects the character and approach of the winery. Fri-Sat 11am-8pm* “Local flavors are as diverse as the Monterey County landscape. From the rugged Big Sur coastline to the prairie lands of Arroyo Seco, every vineyard develops its own set of diverse flavors. It is our passion to discover these local flavors and produce unfined, Food service begins at unfiltered wines that reflect a sense of place. Our meticulous, artisan approach preserves and enhances these local flavors from 11:30am daily the finest Monterey County vineyards.” *No new member tastings Cima Collina’s tasting room is located in Carmel Valley Village in a build- after 6pm ing originally constructed in the 1880s as a creamery owned by a Carmel Valley pioneer, William Hatton (locals will recognize the name’s legacy in the name of a particular canyon). This creamery produced our very own Monterey Jack cheese. Yes, it really was first produced here in Monterey County. After its creamery days were through, the building served as Carmel Valley’s first post office. You can’t get much more grounded in Monterey County than housing your tasting room in a building tied so delicately to the area’s history. -
2017 Wine Awards
2017 Wine Awards ©2017 by The Orange County Wine Society ocws.org 714.708.1636 Page 1 of 173 Purpose This booklet lists the winners of the 41st Annual OC Fair & Event Center Commercial Wine Competition. The judging took place under rigidly controlled conditions on June 3rd & June 4th, 2017, at the Hilton Hotel, Costa Mesa, California. 2,457 different wines were judged and 1,726 were awarded medals. Scope The competition includes only wines from California grown grapes including still wines, fortified wines, infused wines, and sparkling wines. This year 80 judges tasted 104 varieties and styles in 405 categories classified by price and residual sugar level. The wine samples for judging are submitted by wineries. Wines arrive at the OC Fair & Event Center grounds where they are transferred to an air-conditioned building for unpacking and cataloging. There are no entry fees; however, wineries submit 6 bottles of each wine into the competition. These wines are divided into A, B, C, D, E and F bottles. All entries are verified, comparing the entry form to computer listing to the actual bottle placed in a specific box. The A bottles are bagged and labeled by code, varietal, bottle, price code and sugar level. During the competition, the A and B bottles are moved to the competition site. Just prior to judging all A bottles are verified to ensure they are in the proper serving order. B bottles are used only if a defective A bottle is found by the judges. The judging is performed by professionals; each judge is either a winemaker or winery principal. -
Monterey County Crop Reports Basins
California State University, Monterey Bay Digital Commons @ CSUMB Salinas River and Carmel River Groundwater Monterey County Crop Reports Basins 7-14-2017 2016 - Monterey County Crop Report Follow this and additional works at: https://digitalcommons.csumb.edu/hornbeck_usa_3_b Part of the Education Commons, Life Sciences Commons, Physical Sciences and Mathematics Commons, and the Social and Behavioral Sciences Commons Recommended Citation "2016 - Monterey County Crop Report" (2017). Monterey County Crop Reports. 86. https://digitalcommons.csumb.edu/hornbeck_usa_3_b/86 This Report is brought to you for free and open access by the Salinas River and Carmel River Groundwater Basins at Digital Commons @ CSUMB. It has been accepted for inclusion in Monterey County Crop Reports by an authorized administrator of Digital Commons @ CSUMB. For more information, please contact [email protected]. MONTEREY COUNTY TABLE OF CONTENTS 1 AGRICULTURAL COMMISSIONER’S LETTER 18 LIVESTOCK & POULTRY 2 GROSS PRODUCTION VALUE 19 SEED PRODUCTION APIARY PRODUCTION 3 MONTEREY COUNTY’S TOP MULTI-MILLION DOLLAR CROPS 20 CUT FLOWERS & CUT FOLIAGE 4 MONTEREY COUNTY’S MAJOR CROP TRENDS 21 NURSERY PRODUCTS 5 VEGETABLE CROPS 22 PRODUCE EXPORTS BY COMMODITY 9 LETTUCE PRODUCTION AGRICULTURAL EXPORTS TRADE PARTNERS 10 MONTEREY COUNTY AVA DISTRICTS 23 ORGANIC PRODUCTION REGISTERED IN MONTEREY COUNTY 11 FRUIT & NUT CROPS ORGANIC-CERTIFICATION OR REGISTRATION 12 THE ECONOMIC EVOLUTION OF MONTEREY COUNTY WINE 24 EUROPEAN GRAPEVINE MOTH ERADICATION SUCCESS 14 WINE GRAPE PRODUCTION -
CSW-Work-Book-2019-A
Answer Key Answer Key Answer Answer Key Certified Specialist of Wine Workbook To Accompany the 2019 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1: Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2: Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, Citric Acid, and Succinic Acid 2. Citric Acid, Succinic Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3: Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4: Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Chapter 1 Checkpoint Quiz 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1: Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5. Mold 10. -
Gold Line Shack Wines March 2009 2005 Cabernet Sauvignon
WINE PRESS Line Shack Winery Gold Medal Wine Club Newsletter: Vol. 19 No. 3 ine Shack Winery embraces San Antonio Valley’s unique environment and proves Lthat Cabernet can prosper in even the most unexpected of settings. Owners Bob and Daphne Balentine began making wine 20 years ago when they acquired a small ranch in Chualar Canyon in Monterey. The Estate’s original line shack, which was discovered in 1989, still remains on the property and serves as the winery’s Tasting Room. Line Shack Winery produces much of their fruit from the San Antonio Valley in Southern Monterey County, an emerging winegrowing region for Bordeaux and Rhône varieties. GOLD MEDAL WINE CLUB - AMERICA’S LEADING INDEPENDENT WINE CLUB SINCE 1992 2005 CABERNET SAUVIGNON 2007 SAUVIGNON BLANC The Line Shack 2005 Cabernet Sauvignon Line Shack’s 2007 Sauvignon Blanc was was produced from small estate vineyards in produced from vineyards located in Southern the new San Antonio Valley AVA in the Monterey County. In 2004, the Balentine heart of the Santa Lucia Mountain Range. 2005 VINTAGE: 2005 VINTAGE: family began their quest to produce world At elevations reaching up to 1,300 feet and class Sauvignon Blanc from the well-known GOLD MEDAL – LOS ANGELES approximately 12 miles inland from the SILVER MEDAL – SAN FRANCISCO region, and decided on small estate vineyards Pacific Ocean, these vineyards yield intense CHRONICLE WINE COMPETITION; INTERNATIONAL WINE & SPIRITS in the San Lucas AVA in the foothills of the Cabernet Sauvignon varietal characteristics SILVER MEDAL – DALLAS MORNING COMPETITION Southern Salinas Valley. This stylish, dry and and complex flavors. -
2016 Monterey County Crop Report That Is Prepared Agricultural Programs Biologist Pursuant to the Provisions of Section 2279 of the California Food & Agriculture Code
MONTEREY COUNTY TABLE OF CONTENTS 1 AGRICULTURAL COMMISSIONER’S LETTER 18 LIVESTOCK & POULTRY 2 GROSS PRODUCTION VALUE 19 SEED PRODUCTION APIARY PRODUCTION 3 MONTEREY COUNTY’S TOP MULTI-MILLION DOLLAR CROPS 20 CUT FLOWERS & CUT FOLIAGE 4 MONTEREY COUNTY’S MAJOR CROP TRENDS 21 NURSERY PRODUCTS 5 VEGETABLE CROPS 22 PRODUCE EXPORTS BY COMMODITY 9 LETTUCE PRODUCTION AGRICULTURAL EXPORTS TRADE PARTNERS 10 MONTEREY COUNTY AVA DISTRICTS 23 ORGANIC PRODUCTION REGISTERED IN MONTEREY COUNTY 11 FRUIT & NUT CROPS ORGANIC-CERTIFICATION OR REGISTRATION 12 THE ECONOMIC EVOLUTION OF MONTEREY COUNTY WINE 24 EUROPEAN GRAPEVINE MOTH ERADICATION SUCCESS 14 WINE GRAPE PRODUCTION 25 SUMMARY OF PEST MANAGEMENT 16 MONTEREY’S BLUE GRAND CANYON ACTIVITIES 17 FIELD CROPS Agricultural Commissioner MONTEREY COUNTY Eric Lauritzen Assistant Agricultural AGRICULTURAL COMMISSIONER Commissioner Robert Roach Chief Deputy Agricultural Karen Ross, Secretary Commissioners California Department of Food & Agriculture and Teo Gonzalez, Heather Healy, The Honorable Board of Supervisors of Monterey County Richard Ordonez Agricultural Resources and Policy Mary Adams 5th District, Chair Manager Luis Alejo 1st District, Vice Chair Christina McGinnis John M. Phillips 2nd District Deputy Agricultural Commissioners Simón Salinas 3rd District Kenneth Allen, Cara Brents, Jane Parker 4th District Graham Hunting, Casey McSwiggin Deputy Sealer of Weights and Measures Larry Simon It is a pleasure to present the 2016 Monterey County Crop Report that is prepared Agricultural Programs Biologist pursuant to the provisions of Section 2279 of the California Food & Agriculture Code. Hannah Wallis This report reflects a production value of $4.25 billion for Monterey County, which is a decrease of 9.5% or $449 million under the previous year. -
CSW Work Book 2019 Answer
Answer Key Answer Key Answer Answer Key Certified Specialist of Wine Workbook To Accompany the 2019 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1: Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2: Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, Citric Acid, and Succinic Acid 2. Citric Acid, Succinic Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3: Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4: Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Chapter 1 Checkpoint Quiz 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1: Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5. Mold 10. -
2016 California State Fair
2016 California State Fair Award Best of Show - Red Home Wine Judging Results Entry # Name City Division& Class 843 John Bristow Benicia Dry Reds 225 - Cabernet Sauvignon Varietal/ Fruit Blend Cabernet Sauvignon Appellation/County Napa Vintage 2013 Thursday, October 20, 2016 Page 1 of 3 2016 California State Fair Award Best of Show - Sweet & Other Home Wine Judging Results Entry # Name City Division& Class 1133 Fred Millar Sacramento All Sweet & Other Wines 305 - Port Wine Varietal/ Fruit Blend Potugeese Blend Appellation/County Amador Vintage 2011 Thursday, October 20, 2016 Page 2 of 3 2016 California State Fair Award Best of Show - White Home Wine Judging Results Entry # Name City Division& Class 1151 Swanson Macwilliams [team/company] San Francisco Dry White, Roses & Sparking 105 - Chardonnay Varietal/ Fruit Blend 100% Chardonnay FR Appellation/County Vintage 2014 Thursday, October 20, 2016 Page 3 of 3 2016 California State Fair Award Best of Class Home Wine Judging Results Entry # Name City Division& Class 1151 Swanson Macwilliams [team/company] San Francisco Dry White, Roses & Sparking 105 - Chardonnay Varietal/ Fruit Blend 100% Chardonnay FR Appellation/County Vintage 2014 773 Donna Bettencourt Sacramento Dry White, Roses & Sparking 110 - Sauvignon Blanc Varietal/ Fruit Blend Appellation/County Russian River Vintage 2015 843 John Bristow Benicia Dry Reds 225 - Cabernet Sauvignon Varietal/ Fruit Blend Cabernet Sauvignon Appellation/County Napa Vintage 2013 840 John Bristow Benicia Dry Reds 250 - Syrah / Shiraz Varietal/ Fruit Blend -
From Turkeys to Sycamores
January 2011 A WINE ENTHUSIAST’S MONTHLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY Coming EvEnts Friday, Jan. 7, 2011 First Fridays Art Walk From Turkeys to Sycamores: A Taste of Monterey Old Town Salinas The Story of a Family Winery in Monterey County 5:00pm-8:00pm Stop by A Taste of Monterey in Old Town Salinas on your re there sycamores in Monterey County? With the journey through the First Fridays Art Walk. Enjoy art delightful introduction of The Sycamore Cellars winery, from a featured local artist, thereA undoubtedly are now! Nestled at the base of the Santa Lucia while we stay open later! Mountains in the unique appellation of Arroyo Seco, Sycamore Friday, Jan. 28, 2011 Cellars winery is an extraordinary new member of Monterey Last Fridays Wine Bar County’s wine industry. A Taste of Monterey Cannery Row Not only does Sycamore Cellars symbolize an exciting and dynamic 6:00pm-9:00pm Join us on the last Friday of addition to the County’s ever-improving entourage of world-class every month from 6pm to wineries, a trend all of us enlightened individuals know very well, 9pm. A Taste of Monterey, but the winery and its newly-opened tasting room also highlight Cannery Row is keeping its the burgeoning potential of Arroyo Seco itself. doors open later and offering special wine by the glass prices. Start your weekend The appellation of Arroyo Seco has long been considered a sub-region of the off with a relaxing view and a County offering diverse terroir, but it’s also widely regarded as an area ripe glass of Monterey’s finest. -
Syrah, Grenache, & Popes– Introducing the Rhône
Winter 2016 A WINE ENTHUSIAST’S QUARTERLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY STORE HOURS – Introducing the Rhône Syrah, Grenache, & Popes “This is a Rhône-style wine.” You’ve heard the line before, but A Taste of Monterey the definition of a Rhône-style wine can vary and calls for some Cannery Row discussion. As always, we’re here to bolster your vino knowledge. Sun-Thu 11am-6pm So grab your corkscrews and let’s go Rhône! Fri-Sat 11am-8pm* The Rhône Valley wine region, often simply referred to as “the Food service begins at Rhône,” is located in the Rhône River valley in southern France. 11:30am daily It’s believed that vines were first planted by the Greeks here around 600 BC… that’s quite a long time ago. * No new member tastings The region borders the Mediterranean Sea, west of the Côte after 6pm d’Azur (i.e. the French Riviera), and is south of Burgundy. The Rhône is divided between two sub-regions: the Northern Rhône and the Southern Rhône. Although there is a distinct geographical difference between the two sub-regions, there is also a dis- tinct difference in climate and, consequently, a variance in grapes grown and wine produced. The landscape of the north is hilly with steep slopes. The Southern Rhône is flatter with broad plains. The south offers far more planted acreage of grapes with not as many famed appellations as its northern neighbor. The Northern Rhône has a continental climate - a considerable winter and a hot summer. The Southern Rhône has a Mediterranean climate - mild winters and hot summers. -
Bitterness, Mouthfeel, and Aging: Explaining Tannins
SPRING 2019 A WINE ENTHUSIAST’S QUARTERLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY BITTERNESS, MOUTHFEEL, AND AGING: EXPLAINING TANNINS As a wine-lover, we’re sure you recognize the term “tannins.” You may not know how to exactly explain them, but you know they have something to do with wine. You may believe that tannin’s presence in wine is based on its STORE HOURS contact with oak barrels during the aging process or perhaps you’ve heard that tannins are only present in red wine. Maybe you’ve even been told that A Taste of Monterey tannins are to blame for bizarre headaches and noticeable blushes some Cannery Row people experience after having not consumed much vin rouge. Sun-Thu 11am-6pm Fri-Sat 11am-8pm* In truth, there’s quite a bit more to it. For example, there are some tannins, even if in very limited amounts, in any wine, aged in oak or not, red or Food service begins at white. Let’s delve a little deeper into this compounding subject. 11:30am daily Tannins are specific type of chemical substances that are astringent plant compounds that bind other organic compounds including amino acids, alkaloids, and proteins. Okay, so if you didn’t pay attention in Advanced Biol- *No new member tastings ogy class, don’t worry…a lot of us didn’t. Just think of tannins as a natural substance that brings together other after 6pm important components of a plant’s structure. Tannin compounds are represented in varying forms in many species of plants, some plants having more than others.