Types of Wine COMMON WINE TYPES
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Engineering Wine
Engineering Wine Submitted to Dr. Miguel Bagajewicz May 6, 2006 Susan L. Kerr Michael T. Frow Executive Summary A new methodology for the development of new products is applied to winemaking. A consumer preference function is developed that allows data generated by market analysis to be related to wine properties. These wine properties are easily measured throughout the winemaking process and can be manipulated by the producer at negligible cost. The manipulation of these variables affects the consumer’s satisfaction obtained from the enjoyment of wine. The most influential factor is identified to be that of toasting. Through incorporation of this consumer function, a demand model is formed that allows for the manipulation in selling price. Based on the consumer and the pricing models, a profit maximization model is formed. This function shows the characteristics of wine to target the selling price and capacity of the manufacturing plant simultaneously. Wine is evaluated by the consumer with the following characteristics: • Clarity • Color • Bouquet • Acidity • Sweetness • Bitterness • Body/Texture • Finish/Aftertaste Each of these characteristics is evaluated individually by the consumer’s level of satisfaction attained. Once the utility of the consumer is identified, these characteristics are evaluated by their relation to physical attributes that can be manipulated throughout the process at a minimal cost. Multiplied by weights pre-determined by the consumer’s ranking of priority, the summation of the products of each attribute and their corresponding weights form the consumer’s overall utility function. The value of satisfaction of the consumer is then compared to that of the competition, forming the superiority function that governs the pricing model. -
Annual Report July 1, 2020 – June 30, 2021
Annual Report July 1, 2020 – June 30, 2021 Viticulture and Enology programs for the Colorado Wine Industry PRINCIPAL INVESTIGATORS Horst Caspari1, Peter Bennett Goble2, Stephen Menke1, Russ Schumacher2, Adam Wright1 COLLABORATING INSTITUTIONS • Colorado Department of Agriculture • The Colorado Wine Industry Development Board • Colorado State University Summary The majority of the work performed during the reporting period included seasonal vineyard tasks such as vine training, canopy management, crop thinning, harvest, preparing vineyards for dormant season, bud cold hardiness evaluations, data entry and analysis, and the annual Colorado Grape Grower Survey. Most of the vineyard work was performed by CSU staff at WCRC, two student interns (one from Colorado State University and one from Western Colorado Community College), and seasonal temporary staff at WCRC. In addition to small-scale wine lots produced from cultivar trials two larger scale enological trials were conducted in collaboration with two Grand Valley wineries (Centennial Cellars, Peachfork Orchards and Vineyards). One trial evaluated the effect of different timings of tannin additions on the sensory characteristics of Marquette wines. The second collaborative trial explored the potential of several novel yeasts to enhance the varietal characteristics of wine made from two aromatic Vitis vinifera cultivars – Gewürztraminer and Viognier. Weather conditions in the Grand Valley were warmer than average from July to November, but slightly below average in December. August was the warmest since record- keeping began at the Western Colorado Research Center – Orchard Mesa (WCRC-OM) in 1964. A season-ending killing frost occurred on October 26 for most growing areas in Western Colorado. Vine development and crop ripening was very early in 2020, due to the above- average temperatures from before bud break to late October. -
BUBBLES PINOT NOIR-CHARDONNAY, Pierre
Wines By The Glass BUBBLES PINOT NOIR-CHARDONNAY, Pierre Paillard, ‘Les Parcelles,’ Bouzy, Grand Cru, 25 Montagne de Reims, Extra Brut NV -treat yourself to this fizzy delight XAREL-LO-MACABEU-PARELLADA, Raventós i Blanc, Conca del Riu Anoia, 12 Spain Brut ‘17 -centuries of winemaking prowess in every impeccably produced bottle ROSÉ OF PINOT NOIR, Val de Mer, France, Brut Nature NV 15 -Piuze brings his signature vibrant acidity to this juicy berried fizz WHITE + ORANGE TOCAI FRIULANO, Mitja Sirk, Venezia Giulia, Friuli, Italy ‘18 14 -he made his first wine at 11; now he just makes one wine-- very well, we think CHENIN BLANC, Château Pierre Bise, ‘Clos de Coulaine,’ 15 Savennières, Loire, France ‘16 -nerd juice for everyone! FRIULANO-RIBOLLA GIALLA-chardonnay, Massican, ‘Annia,’ 17 Napa Valley, CA USA ‘17 -from the heart of American wine country, an homage to Northern Italy’s great whites CHARDONNAY, Big Table Farm, ‘The Wild Bee,’ 16 Willamette Valley, OR, USA ‘18 -straddling the divide between old world and new with feet firmly planted in Oregon RIESLING, Von Hövel, Feinherb, Saar, Mosel, Germany ‘16 11 -sugar and spice and everything nice TROUSSEAU GRIS, Jolie-Laide, ‘Fanucchi Wood Road,’ Russian River, CA, USA ‘18 15 -skin contact lends its textured, wild beauty to an intoxicating array of fruit 2 Wines By The Glass ¡VIVA ESPAÑA! -vibrant wines sprung from deeply rooted tradition and the passion of a new generation GODELLO-DONA BLANCA-albariño-treixadura-etc., Fedellos do Couto, 16 ‘Conasbrancas,’ Ribeira Sacra, Spain ‘16 ROSÉ OF SUMOLL-PARELLADA-XAREL-LO, Can Sumoi, ‘La Rosa,’ 11 Penedès, Spain ‘18 MENCÍA-ALBRÍN TINTO, Dominio del Urogallo, ‘Fanfarria,’ Asturias, Spain ‘17 11 GARNACHA TINTORERA-MORAVIA AGRIA, Envínate, ‘Albahra,’ Almansa, 13 Castilla la Mancha, Spain ‘18 TEMPRANILLO-GRACIANO-GARNACHA, Bodega Lanzaga, ‘LZ,’ Rioja, Spain ‘18 12 RED PINOT NOIR, Julia Bertram, ‘Handwerk,’ Ahr, Germany ‘17 15 -let this bona-fide queen of German wine subject you to spätburgunder’s charms GAMAY, Antoine Sunier, Régnié, Beaujolais, France ‘18 13 -Régn-YAY!.. -
Observations of German Viticulture
Observations of German Viticulture GregGreg JohnsJohns TheThe OhioOhio StateState UniversityUniversity // OARDCOARDC AshtabulaAshtabula AgriculturalAgricultural ResearchResearch StationStation KingsvilleKingsville The Group Under the direction of the Ohio Grape Industries Committee Organized by Deutsches Weininstitute Attended by 20+ representatives ODA Director & Mrs. Dailey OGIC Mike Widner OSU reps. Todd Steiner & Greg Johns Ohio (and Pa) Winegrowers / Winemakers Wine Distributor Kerry Brady, our guide Others Itinerary March 26 March 29 Mosel Mittelrhein & Nahe Join group - Koblenz March 30 March 27 Rheingau Educational sessions March 31 Lower Mosel Rheinhessen March 28 April 1 ProWein - Dusseldorf Depart Observations of the German Winegrowing Industry German wine educational sessions German Wine Academy ProWein - Industry event Showcase of wines from around the world Emphasis on German wines Tour winegrowing regions Vineyards Wineries Geisenheim Research Center German Wine Academy Deutsches Weininstitute EducationEducation -- GermanGerman StyleStyle WinegrowingWinegrowing RegionsRegions RegionalRegional IdentityIdentity LabelingLabeling Types/stylesTypes/styles WineWine LawsLaws TastingsTastings ProWein German Winegrowing Regions German Wine Regions % white vs. red Rheinhessen 68%White 32%Red Pfalz 60% 40% Baden 57% 43% Wurttemberg 30% 70%*** Mosel-Saar-Ruwer 91% 9% Franken 83% 17% Nahe 75% 25% Rheingau 84% 16% Saale-Unstrut 75% 25% Ahr 12% 88%*** Mittelrhein 86% 14% -
September 2000 Edition
D O C U M E N T A T I O N AUSTRIAN WINE SEPTEMBER 2000 EDITION AVAILABLE FOR DOWNLOAD AT: WWW.AUSTRIAN.WINE.CO.AT DOCUMENTATION Austrian Wine, September 2000 Edition Foreword One of the most important responsibilities of the Austrian Wine Marketing Board is to clearly present current data concerning the wine industry. The present documentation contains not only all the currently available facts but also presents long-term developmental trends in special areas. In addition, we have compiled important background information in abbreviated form. At this point we would like to express our thanks to all the persons and authorities who have provided us with documents and personal information and thus have made an important contribution to the creation of this documentation. In particular, we have received energetic support from the men and women of the Federal Ministry for Agriculture, Forestry, Environment and Water Management, the Austrian Central Statistical Office, the Chamber of Agriculture and the Economic Research Institute. This documentation was prepared by Andrea Magrutsch / Marketing Assistant Michael Thurner / Event Marketing Thomas Klinger / PR and Promotion Brigitte Pokorny / Marketing Germany Bertold Salomon / Manager 2 DOCUMENTATION Austrian Wine, September 2000 Edition TABLE OF CONTENTS 1. Austria – The Wine Country 1.1 Austria’s Wine-growing Areas and Regions 1.2 Grape Varieties in Austria 1.2.1 Breakdown by Area in Percentages 1.2.2 Grape Varieties – A Brief Description 1.2.3 Development of the Area under Cultivation 1.3 The Grape Varieties and Their Origins 1.4 The 1999 Vintage 1.5 Short Characterisation of the 1998-1960 Vintages 1.6 Assessment of the 1999-1990 Vintages 2. -
Grape Acreage Report 2019 Crop
CALIFORNIA Grape Acreage Report 2019 Crop California Department of Food and Agriculture in cooperation with USDA’s National Agricultural Statistics Service April 24, 2020 MAP AND DEFINITIONS OF CALIFORNIA GRAPE PRICING DISTRICTS 1. Mendocino County Del 2. Lake County Norte 3. Sonoma and Marin Counes Siskiyou Modoc 4. Napa County 5. Solano County 6. Alameda, Contra Costa, Santa Clara, San Francisco, San Mateo, and Santa Cruz Counes 7. Monterey and San Benito Counes 8. San Luis Obispo, Santa Barbara, and Ventura Counes 9. Yolo County north of Interstate 80 to the juncon of Interstate 80 and U.S. 50 and north Shasta Lassen Trinity of U.S. 50; Sacramento County north of U.S. 50; Del Norte, Siskiyou, Modoc, Humboldt, Humboldt Trinity, Shasta, Lassen, Tehama, Plumas, Glenn, Bu0e, Colusa, Su0er, Yuba, and Sierra Counes. 10. Nevada, Placer, El Dorado, Amador, Calaveras, Tuolumne and Mariposa Counes 9 11. San Joaquin County north of State Highway 4; and Sacramento County south of U.S. 50 Tehama and east of Interstate 5 Plumas 12. San Joaquin County south of State Highway 4; Stanislaus and Merced Counes 13. Madera, Fresno, Alpine, Mono, Inyo Counes; and Kings and Tulare Counes north of Mendocino Butte Nevada Avenue (Avenue 192) Glenn Sierra 14. Kings and Tulare Counes south of Nevada Avenue (Avenue 192); and Kern County 1 Nevadaevada 15. Los Angeles and San Bernardino Counes Yuba Orange, Riverside, San Diego, and Imperial Counes Lake Colusa 16. Placer 17. Yolo County south of Interstate 80 from the Solano County line to the Juncon of 2 Interstate 80 and U.S. -
Investigating How the Disclosure of Production Methods Influences
beverages Article Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines Lydia Hayward, Alanah Barton and Matthew B. McSweeney * School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2R6, Canada; [email protected] (L.H.); [email protected] (A.B.) * Correspondence: [email protected] Received: 17 September 2020; Accepted: 18 November 2020; Published: 20 November 2020 Abstract: The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (n = 77). In the second trial, a check-all-that-apply (CATA) questionnaire and 9-point hedonic scales were used (n = 101). Three sparkling wines, from the previous trial, were evaluated blinded and with a production claim. The first trial found that consumers separated the wines based on their fruit- or earth-like attributes. In the CATA trial, desirable attributes, such as sweet and smooth, were used more frequently to describe the wines with sustainable production methods. No significant differences were found in the overall liking scores after the disclosure of the production methods (α = 0.05). These findings indicate that disclosure of production methods did not impact participants’ sensory perceptions of sparkling wine. In addition, an evaluation among different generations should be considered, as millennials have been found to hold sustainable practices to greater value. Keywords: sustainability; check-all-that-apply; sensory evaluation; consumer acceptability; projective mapping 1. -
German Sparkling Wine – the Next Big Thing?
German Sparkling Wine – The Next Big Thing? Since centuries German vintners know how to make great Riesling. German Spätburgunder is since 25 years marvelous - but now? Could be German Sekt the next big thing? The German Wine Institute organized a tasting with 290 Premium Sekt and I had the opportunity to get an overview of the status quo. The conclusion: Sekt has great potential and can be the next big thing but there is still a long road to go. The German Wine Institute organized in January a grand Sekt tasting for Tom Stevenson. I had the opportunity to join the tasting. The German-French Connection & history of sparkling wine in Germany “There is, in fact, not a single wine establishment in all Champagne which is not under the control, more or less, of a native of Germany.” Robert Tomes – US Consul in Reims in his book “The Champagne Country” of 1867. Mumm, Krug, Bollinger all the German names that still play in Champagne, reveal the long affinity of the sparkling wine industry in the two neighboring countries. It was Georg Kessler, from Wurttemberg, who started his career in the sparkling wine business at “Verve Clicquot Fourneaux & Cie.” in Reims. In 1826 he was the founder of the first sparkling wine house in Germany and was decisively involved in the industrialization of sparkling wine production. Trade and the exchange of knowledge drove the development of the sparkling wine industry in Germany. German wineries advertised French technicians for the entire manufacturing process. Young German men went to Champagne to learn about the champagne production from the French and then imitate them in their own home. -
Unit: 01 Wines-I
Food & Beverage Service Management –II BHM-602BT UNIT: 01 WINES-I Structure 1.1 Introduction 1.2 Objectives 1.3 Wine 1.4 Classification of Wines 1.4.1 By Colour 1.4.2 By Nature 1.4.3 By Taste 1.4.4 By Year of Production 1.4.5 By Body 1.4.6 Unspecified Wines 1.5 Production of Wines 1.6 Principle wine regions 1.6.1 France 1.6.2 Germany 1.6.3 Italy 1.6.4 Spain 1.7 Summary 1.8 Glossary 1.9 References/Bibliography 1.10 Suggested Readings 1.11 Terminal Questions 1.1 INTRODUCTION Legally defined in most countries, Wine is an alcoholic beverage made from the partial or complete fermentation of grape juice. Now talking about wines, the Wine and sprit association of the Great Britain has sponsored the following definition of Wine ―Wine is an alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes. Fermentation is conducted in the district of origin according to local customs and traditions. To bear the name Wine, the product must come only from grapes. If made from other fruits; the fruit name must be put before the tern Wine eg. Blackberry Wine, Apricot Wine, Fig Wine. Only a small part of the world is Wine producing. This is because the grape will only provide juice of the quality required for conversion into consumable Wine where two climatic conditions prevail. 1. Sufficient sun-shine to ripen the grape 2. Winters that are moderate yet sufficiently cool to give the Wine a chance to rest and restore its strength for the growing and fruiting season. -
Seasonal Differences in Climate in the Chianti Region of Tuscany and the Relationship to Vintage Wine Quality
Int J Biometeorol (2015) 59:1799–1811 DOI 10.1007/s00484-015-0988-8 ORIGINAL PAPER Seasonal differences in climate in the Chianti region of Tuscany and the relationship to vintage wine quality Michael James Salinger1 & Marina Baldi1 & Daniele Grifoni2 & Greg Jones3 & Giorgio Bartolini2 & Stefano Cecchi 4 & Gianni Messeri2 & Anna Dalla Marta4 & Simone Orlandini4 & Giovanni A. Dalu1 & Gianpiero Maracchi5 Received: 19 October 2014 /Revised: 10 March 2015 /Accepted: 18 March 2015 /Published online: 3 May 2015 # ISB 2015 Abstract Climatic factors and weather type frequencies af- giving warm dry growing season conditions. Poor vintages fecting Tuscany are examined to discriminate between vin- all relate to higher frequencies of either weather type 3, which, tages ranked into the upper- and lower-quartile years as a by producing perturbation crossing CME, favours cooler and consensus from six rating sources of Chianti wine during the wetter conditions, and/or weather type 7 which favours cold period 1980 to 2011. These rankings represent a considerable dry continental air masses from the east and north east over improvement on any individual publisher ranking, displaying CME. This approach shows there are important weather type an overall good consensus for the best and worst vintage frequency differences between good- and poor-quality vin- years. Climate variables are calculated and weather type fre- tages. Trend analysis shows that changes in weather type fre- quencies are matched between the eight highest and the eight quencies are more important than any due to global warming. lowest ranked vintages in the main phenological phases of Sangiovese grapevine. Results show that higher heat units; Keywords Climate . -
Silvaner Subtle, Shapely & Stylish
Silvaner subtle, shapely & stylish A RENDEZVOUS WITH TRADITION 3 THE STYLE OF SILVANER WINES Silvaner is one of the most important white grape varieties in German viticul- tural history. From its debut in Germany in the second half of the 17th century through the mid-1960s, it was the most widely planted grape variety in Germany. At its peak, it was cultivated in ca. half of Germany’s total vineyard area. It replaced inferior grape varieties, including Elbling and Gutedel, until it was supplanted by the more prolific grape Müller-Thurgau. But Silvaner has made its comeback. The world’s largest acreage of Silvaner lies in Germany, with ca. 5,000 ha (12,500 acres), where it is the fifth most important grape today, equal to 5% of the country’s vineyard area. Of this 2,371 ha (ca. 5,859 acres) are planted in Rhein hessen and 1,406 ha (3,474 acres) in Franken, the world's largest Silvaner regions. The grape is particularly adept at reflecting its terroir: mineral tones clearly underscore fruity, spicy or herbal / vegetal aromas remi- niscent of honeydew melon, apricot, apple, orange or lemon peel; coriander; celery and new-mown hay or grass; and sometimes, toasty notes – as depicted in the glass to the right. Silvaner 4 A RENDEZVOUS WITH TRADITION Leading producers plant Silvaner in top sites that are protected from wind and cold, yet have good circulation and sufficient moisture. If left unchecked, it is a prolific bearer of grapes suitable for uncomplicated everyday wines. With quality-oriented vineyard maintenance, including stringent pruning, Silvaner grapes can produce very good and excellent Prädikat wines. -
Answer Key Certified Specialist of Wine Workbook to Accompany the 2014 CSW Study Guide
Answer Key Certified Specialist of Wine Workbook To Accompany the 2014 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1 (Chapter 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 (Chapter 1): Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, and Citric Acid 2. Citric 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 (Chapter 1): 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 (Chapter 1): 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 Exercise 5: Checkpoint Quiz – Chapter 1 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 (Chapter 2): Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5.