DOCSLIB.ORG

Tasting Notes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tasting Notes 2019 Sauvignon Blanc A classic Sauvignon Blanc with hints of melon and fresh cut grass on the nose, big melon and grapefruit on the palette and dry to the finish. Pairs wonderfully with soft cheeses, green vegetables and shellfish. Alc. 14.5% | Age for up to 4-6 years | 150 cases produced ……………………………………………………………………………………………………………………………………………. 2018 Estate Viognier Most notably grown and produced in the Rhone Valley of France, this vintage of Viognier is delicate and round. Delicate and subtle floral notes on the nose, giving way to green apple, citrus and delicate minerality on the palate. Perfect with seafood, salads and cheese or simply as an aperitif on a warm day. Alc. 14.5% | Age for up to 4-6 years | 50 cases produced ……………………………………………………………………………………………………………………………………………… 2019 Estate Chardonnay Grown in the southernmost corner of our estate vineyards, this Chardonnay is fermented in both oak barrels and stainless-steel tanks, making for a unique balance of oak and acidity. The aromas of white peach and apple give way to a subtle creaminess with hints of vanilla on the palate. These flavors carry through the palate with a rich and round feel while retaining the wine’s vibrant acidity. A complex and versatile wine that pairs with seafood, pork tenderloin and pasta dishes with a white sauce. Alc. 14.5% | Age for up to 4-6 years | 150 cases produced ……………………………………………………………………………………………………………………………………………… 2019 Estate White Rhone Blend This estate blend is made up of equal parts Marsanne and Roussanne, a traditional blend in the Northern Rhone region of France. These varietals when combined have been known to make some of the most interesting wines in the world. Stong floral and ripe fruit aromas dominate the nose. Our blend is dry with notes of citrus and spiced pear with a hint of vanilla that leads to a long, smooth finish. A perfect pairing with chicken Marsala, vadouvan sauces or hard cheeses. Alc. 14.5% | Age for up to 4-6 years | 150 cases produced ……………………………………………………………………………………………………………………………………………… 2017 Pinot Noir This thin-skinned grape truly reflects the character of its terroir. Grown in Carneros Valley, our Pinot Noir offers a fuller bodied wine with earthy and bold aromas. The palate offers a mix of both red and black fruits with a rich, peppery finish, soft tannins and a subtle hint of vanilla. This wine would be perfectly suited with chicken, duck or mushroom caps stuffed with a soft white cheese. Alc. 14.5% | Age for up to 6-8 years | 350 cases produced ……………………………………………………………………………………………………………………………………………… 2018 Vin de Campagne Translating to “Wine of the Countryside”, this right bank Bordeaux blend is meant to be approachable, easy drinking and an affordable everyday wine. The blend of 80% Merlot, 10% Cabernet Sauvignon and equal parts of Malbec, Petite Verdot and Cabernet Franc is aged 8 months in neutral French oak barrels, lending itself to flavors of bright cherry, raspberry and blackberry. The Malbec gives this wine great spice in the mid-palate, and the Cabernet shines through with soft tannins on the finish. The broad spectrum of flavors and spices offered by this wine make it a perfect pairing with almost any cuisine, although it remains interesting enough to enjoy on its own. Alc. 14.5% | Age for up to 6-8 years | 600 cases produced ……………………………………………………………………………………………………………………………………………… 2017 Estate Merlot Merlot is the primary grape used in the classic Right Bank Bordeaux blends of France. The beautiful nose features aromas of chocolate and savory herbs. The rich and bright palate offers flavors of black cherry, plum and tobacco that is full-bodied with a smooth finish. This Merlot is made in a ‘new world’ style, leaving the grapes to ripen more fully than traditional French versions. Merlot makes for a complex wine that appeals to many palates and is perfect to serve with grilled meats or hearty stews. Alc. 15% | Age for up to 7-9 years | 175 cases produced ……………………………………………………………………………………………………………………………………………… 2017 Estate Malbec Originally a Noble grape of the Bordeaux region of France, Malbec is now most well-known as a classic wine of Chile and Argentina. Ever since our first vintage in 2013, our Malbec has continued to be a favorite among visitors and has won multiple awards at various International Wine Competitions. The 2017 vintage lives up to the hype with a vibrant purple color and aromas of blueberry, raspberry and cocoa. Bold flavors of blackberry, boysenberry, and a hint of black pepper spice with integrated tannins make this a perfect wine to enjoy with hearty meats such as steak or prime rib. Enjoy now or lay down in the cellar over the next decade. Alc. 14.5% | Age for up to 8-10 years | 150 cases produced ……………………………………………………………………………………………………………………………………………… 2017 Estate Grenache The most widely grown varietal in all the world, Grenache has been widely considered a blending grape because of its rich, deep color and flavor. This grape can survive dry, hot climates, and thrive with extraordinarily little water because of its thick skins. Our Grenache has a beautiful purple color with a garnet rim and smells of ripe strawberries and earthiness. The palate offers rich red fruit flavors of cherries, raspberries and finishes with warm baking spices. The finish is round and long with bright acidity, making this wine a perfect pairing for grilled meats or spicy foods. Alc. 15% | Age for up to 7-9 years | 125 cases produced ……………………………………………………………………………………………………………………………………………… 2017 Estate Zinfandel – Planted 1882 The Wellington Estate is blessed with some of the oldest Zinfandel vines in Sonoma Valley. Henry and Vittorio, along with our winemaker, Tom Foster, decided early on that we would make three different Zinfandels dedicated to the birth year of each of our vines (1882,1912 and 1924). Of our three Zinfandels, the 1882 is the most refined and smooth with an elegant silkiness from start to finish. The delicate palate of rich, ripe red fruit makes this Zinfandel one to savor. Medium in body and soft and silky on the finish, this wine will pair perfectly with pork loin in a dried cherry or plum sauce. This wine is truly a piece of Sonoma history. Alc. 14.5% | Age for up to 7-9 years | 150 cases produced ……………………………………………………………………………………………………………………………………………… 2017 Estate Zinfandel – Planted 1912 The 1912 is the epitome of a traditional Zinfandel. The balance jam followed by subtle spice on the finish makes for a perfectly balanced Zinfandel. Like our other Zins, it is medium in body with balanced tannin and is the perfect wine for enjoying with or without food. Pair with a cool fall evening or a hamburger off the grill; the 1912 will leave you wanting more! Alc. 14.5% | Age for up to 7-9 years | 150cases produced ……………………………………………………………………………………………………………………………………………… 2017 Estate Zinfandel – Planted 1924 The 1924 lends itself to brighter red fruit, baking spice and a black pepper finish. Medium in body with balanced tannins, this is a BBQ lover’s perfect red. Paired with the smokiness of ribs, pulled pork, or sausage, this Zinfandel will not disappoint. Alc. 14.5% | Age for up to 7-9 years | 150 cases produced ….………………………………………………………………………………………………………………………………………… 2017 Estate Il Patron Bordeaux Blend The Il Patron gets its name from Vittorio, who many refer to as “The Boss”. This wine is a traditional Left Bank Bordeaux blend of 80% Cabernet Sauvignon, 10% Merlot and equally made up of Merlot, Malbec and Petit Verdot. Made in new French oak, this wine has a beautiful balance of dark fruits with notes of all spice and toasted oak. The finish is long and rich with impressive tannins that pair perfectly with steak or prime rib. You could certainly enjoy this today, but it can be stored for more than ten years, and it will age beautifully. Alc. 15% | Age for up to 12-15 years | 250 cases produced ……………………………………………………………………………………………………………………………………………… 2018 Estate Petite Sirah If you are looking for a big, bold, ageable wine, the 2018 Petite Sirah is the wine for you. It is full of dark, rich fruit with powerful tannins and acidity from fermentation in brand new French Oak for 18 plus months. The Petite Sirah pairs perfectly with filet mignon with a bleu cheese crust. It is a truly elegant wine that will lay down for the next 15-20 years. With only three barrels produced, we used only the best of the best grapes for this wine and have confidence that this will be one of the best Petite Sirah’s you will ever try. Alc. 14.5% | Age for up to 10-12 years | 75 cases produced ……………………………………………………………………………………………………………………………………………… 2017 Estate Cabernet Franc The 2017 Cabernet Franc is just our second vintage of this unique and special varietal. The nose offers rich leather and earthy notes with subtle tobacco, oak and smokiness on the palate. It finishes softly leaving you wanting to come back for more. This is a wine that can be paired perfectly with steak and pork dishes or simply enjoyed on its own. Alc. 14.5% | Age for up to 7-9 years | 125 cases produced ……………………………………………………………………………………………………………………………………………… 2017 Estate Cabernet Sauvignon Cabernet is the most widely recognized red grape varietal in the world and is the base of the classic Bordeaux wines of the Left Bank. Most well-known in the Napa Valley, Cabernet Sauvignon is gaining notoriety in Sonoma for its complex and interesting expressions of the grape. This wine is deeply colored and has aromas of blackberry, cocoa and licorice. On the palate, it is bursts with flavors of plum, black currant, vanilla, and dried herbs. A rich and velvety steak or braised meats makes for a perfect pairing. Enjoy now or lay down in the cellar for over a decade. Alc. 14.5% | Age for up to 12-15 years | 150 cases produced ……………………………………………………………………………………………………………………………………………… Estate Late Harvest Chardonnay A small portion of our Estate Chardonnay vineyard is dedicated to our late harvest wine.
Load more

Recommended publications
  • Wine Spectator
    TASTING HIGHLIGHTS 9 West Coast Red Blends for Sweater Weather Cabernet Sauvignon, Merlot, Syrah and more newly reviewed wines from California and Washington Some of Limerick Lane's vines date to the !rst plantings in 1910. (Richard Knapp) By Augustus Weed Oct 7, 2019 Tasting Highlights' wine reviews are fresh out of the tasting room, o!ering a sneak peek of our editors' most recent scores and notes to WineSpectator.com members. Red blends are red hot these days, with winemakers across the West Coast making both oddball and traditional-style blends from a variety of di"erent grapes, such as Cabernet Sauvignon, Syrah and everything in between. Today's selection casts a wide net with highly rated wines from California and Washington. Topping the list is a gutsy blend from Limerick Lane [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Limerick+Lane] . Winemaker Chris Pittenger combined mostly Syrah with Zinfandel and Petite Sirah from the winery's 30-acre estate vineyard in the northeast corner of the Russian River Valley appellation. Alexana [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Alexana] winemaker Bryan Weil looked farther north to the Columbia Valley in Washington for the supple Gran Rouge. It's a Southern Rhône–inspired blend of Grenache, Syrah and Mourvèdre that shows how well these grapes complement each other. Eric Kent [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Eric+Kent] made one of the best values here, using grapes from Mendocino County.
    [Show full text]
  • Sweet Wines of India
    Wine Bouquet For a little sweet something Karina Aggarwal indulges her sweet tooth with vinous offerings from Indian vineyards. Read on to find out which Indian winemaker is making your kind of dessert wine. erhaps it is easy to tell a good dessert wine limited. from a bad on the first sip, but a well made Here is a list of the wines out there, more precisely, the one has layers of complexity that can only ones that left an impression. be discovered when you take the factor of ‘sweetness or sugar’ out of the mix. As Vallonné Vineyards PSommelier Magandeep Singh says, in a sweet wine, the While all other dessert wines in the country follow the late most important thing is not the sweetness but its acidity. harvest method, Vallonne’s is made in the traditional style Sourness in a sweet wine is what gives it its sense of of drying the grapes on straw mats in order to concentrate balance. Without apt crispness, the wine would appear the sugar. Shailendra Pai, owner of Vallonné Vineyards, sticky and syrupy. said, “This wine is made by a very laborious process to Armed with this new perspective, I decided to chart get a concentrated and distinctively flavoured sweet wine. myself a course: to taste the dessert wines of the world. The grapes are harvested at a particular brix (unit to After working my way through some of the greatest measure the sugar level in the berries) and the bunches international dessert wines, I turned my attention to are left to dry on wire hood rows.
    [Show full text]
  • Riesling Originated in the Rhine Region of Germany
    Riesling Originated in the Rhine region of Germany 1st mention of it was in 1435 when a noble of Katzenelbogen in Rüsselsheim listed it at 22 schillings for Riesling cuttings Riesling comes from the word “Reisen” means “fall” in German…grapes tend to fall off vines during difficult weather at bud time Riesling does very well in well drained soils with an abundance of light, it likes the cool nights. It ripens late so cool nights are essential for retaining balance Momma and papa Parentage: DNA analysis says that • An aromatic grape with high Gouais Blanc was a parent. acidity Uncommon today, but was a popular • Grows in cool regions wine among the peasants during the • Shows Terroir: sense of place middle ages. The other parent could have been a cross of wild vines and Traminer. Riesling flavors and aromas: lychee, honey, apricot, green apples, grapefruit, peach, goose- berry, grass, candle wax, petrol and blooming flowers. Aging Rieslings can age due to the high acidity. Some German Rieslings with higher sugar levels are best for cellaring. Typically they age for 5-15 years, 10-20 years for semi sweet and 10-30 plus years for sweet Rieslings Some Rieslings have aged 100 plus years. Likes and Dislikes: Many Germans prefer the young fruity Rieslings. Other consumers prefer aged They get a petrol note similar to tires, rubber or kerosene. Some see it as fault while others quite enjoy it. It can also be due to high acidity, grapes that are left to hang late into the harvest, lack of water or excessive sun exposure.
    [Show full text]
  • How to Buy Eiswein Dessert Wine
    How to Buy Eiswein Dessert Wine Eiswein is a sweet dessert wine that originated in Germany. This "late harvest" wine is traditionally pressed from grapes that are harvested after they freeze on the vine. "Eiswein" literally means "ice wine," and is called so on some labels. If you want to buy eiswein, know the country and the method that produced the bottle to find the best available "ice wine" for your budget. Does this Spark an idea? Instructions 1. o 1 Locate a local wine store or look on line for wine sellers who carry eiswein. o 2 Look for a bottle that fits your price range. German and Austrian Eisweins, which follow established methods of harvest and production, are the European gold standard. However, many less expensive, but still excellent, ice wines come from Austria, New Zealand, Slovenia, Canada and the United States. Not all producers let grapes freeze naturally before harvesting them at night. This time-honored and labor-intensive method of production, as well as the loss of all but a few drops of juice, explains the higher price of traditionally produced ice wine. Some vintners pick the grapes and then artificially freeze them before pressing. Manage Cellar, Share Tasting Notes Free, powerful, and easy to use! o 3 Pick a colorful and fragrant bouquet. Eiswein is distinguished by the contrast between its fragrant sweetness and acidity. A great eiswein is both rich and fresh. Young eisweins have tropical fruit, peach or berry overtones. Older eisweins suggest caramel or honey. Colors can range from white to rose.
    [Show full text]
  • Gewurztraminer VT Pfersigberg Beyer Tech Sheet
    DOMAINE EMILE BEYER GEWÜRZTRAMINER GRAND CRU «PFERSIGBERG» VENDAGE TARDIVE 2007 Emile Beyer is a family estate located in the heart of the Alsace wine region. The firm of Emile Beyer is under the guidance of Christian Beyer, who represents the 14th generation of the Beyer Family of wine growers in the charming village of Eguisheim, the birthplace and very heart of Alsace wine production. Located just outside of Colmar, Eguisheim was the birthplace of viticulture in Alsace and is a village dear to the hearts of wine lovers. The region is a mosaic composed of chalky marl, sandstone and clay in varying proportions from one plot to the next. The vineyards benefit from the wealth of these diverse terroirs, which combined with the unique microclimate, enables the vine to reach its highest potential. The experience that Emile Beyer has acquired over generations enables the domaine to classify its wines by the grape varietal and also by quality, according to the location of the vines. Each different category must meet the domaine’s rigorous quality standards and expectations in order to bear the Emile Beyer label. Today both modern and traditional techniques are used to produce wines of great character and finesse. Region: Alsace Owner: Christian Beyer Established: 1792 Farming Practices: Certified Organic Soil: Clay and limestone mixed with sandstone Grape Varieties: 100% Gewürztraminer Avg Age of Vines: 35 + years Yield/Hectare: 35 hl/ha Residual Sugars: 80 g/l 2007 Production: 700 bottles (500ml) About The Vineyard: Grand Cru Pfersigberg is a 75ha vineyard shared by two villages: Eguisheim & Wettolsheim.
    [Show full text]
  • Late Harvest Wine: CulVar SelecOn & Wine TasNg Late Harvest - ViCulture
    Late Harvest Wine: Culvar Selecon & Wine Tasng Late Harvest - Viculture • Le on vine longer than usual • Longer ripening period allows development of sugar and aroma • Berries are naturally dehydrated on the vine • Dehydraon increases relave concentraon of aroma, °Brix, and T.A. Late harvest wine – lower Midwest Les Bourgeois Vineyards 24 Nov 2008 - Rocheport, Missouri hp://lubbockonline.com/stories/121408/bus_367326511.shtm Desired characteriscs - of a late harvest culvar in Kentucky • Ripens mid to late season • Thick skin?? • Not prone to shaer • pH slowly rises • Moderate to high T.A. • High °Brix • Desirable aroma Late Harvest Culvars – for Kentucky Currently successful: • Vidal blanc • Chardonel ------------------------ Potenally successful: • Vignoles • Viognier • Rkatseteli • Pe1te manseng Late Harvest Vidal blanc Benefits • High T.A. • Thick cucle • Later ripening Suscepble to: • sour rot • Powdery & Downey Vidal blanc • Early season disease control especially important Vidal blanc Late Harvest Vidal blanc – Sour rot • Bunch rot complex • May require selecve harvest Late Harvest Vignoles • High acidity • High potenal °Brix • Aroma intensity increases with hang me ----------------------------- • Prone to bunch rot • Low yields Late Harvest Vignoles Late Harvest Vignoles Quesonable Late Harvest Culvars – for Kentucky Currently unsuccessful: • Chardonnay • Riesling • Cayuga white • Villard blanc • Traminee Tricky Traminee Tricky Traminee • Ripens early • Thin skin • Berry shaer • pH quickly rises • Low T.A. • Low °Brix #1- Late Harvest Vidal blanc Blumenhof Winery – Vintage 2009 32 °Brix @ harvest 12.5% residual sugar 10.1% alcohol #2- Late Harvest Vignoles Stone Hill Winery – Vintage 2010 34 °Brix @ harvest 15% residual sugar 11.4% alcohol #3- Late Harvest Vignoles University of Kentucky – Vintage 2010 28 °Brix @ harvest 10% residual sugar 10.4% alcohol #4- Late Harvest Seyval blanc St.
    [Show full text]
  • Microbial Characterization of Late Harvest Wines
    Joana Margarida Costa Fernandes Microbial Characterization of Late Harvest Wines Dissertação de mestrado em Bioquímica, realizada sob a orientação científica da Doutora Ana Catarina Gomes (Unidade de Genómica - Biocant) e do Professor Doutor António Veríssimo (Universidade de Coimbra) Julho, 2016 À minha Mãe, Irmã e Carlos Faim AGRADECIMENTOS A realização deste trabalho só foi possível com a colaboração de várias pessoas a quem desejo sinceramente agradecer. Em primeiro lugar, queria agradecer à Doutora Ana Catarina Gomes pela oportunidade de me integrar na sua equipa de laboratório na unidade de genómica do Biocant tornando possível a concretização da dissertação Mestrado, mas também pela sua disponibilidade e orientação científica. Ao Professor António Veríssimo, por ter aceite ser meu orientador e pela sua disponibilidade. À Susana Sousa pela sua dedicação, disponibilidade, motivação e preciosa cooperação ao longo deste trabalho. Aos meus colegas de laboratório Marisa Simões, Cátia Pinto, Raquel Santos, Joana Fernandes, André Melo e Daniel Duarte pelo acolhimento, simpatia, ajuda, e conselhos que me ofereceram para o bom desenrolar deste trabalho. Às minhas colegas de curso Patrícia, Márcia, Helga e Filipa. Estes últimos dois anos não teriam tido o mesmo encanto sem a vossa amizade. Um profundo agradecimento à minha Mãe e Irmã que me apoiaram e incentivaram nesta etapa da minha vida. Ao Carlos Faim pelo seu amor, amizade e apoio incondicionais, a minha sincera e carinhosa gratidão. RESUMO A superfície das bagas da uva é habitada por uma grande diversidade de microrganismos, incluindo leveduras, bactérias e fungos filamentosos que desempenham um papel importante na produção de vinho, contribuindo significativamente para processo fermentativo e para propriedades aromáticas finais do vinho resultante.
    [Show full text]
  • White by the Glass White Bottles Red by the Glass
    White by the glass Red by the glass Prosecco DOC Villa Sandi “Il Fresco,” Brut, Italy 9/32 Pinot Noir Edna Valley, Central Coast, California 2014 10/36 Pinot Grigio Cortenova, Italy 2015 8/28 Italian Blend Masi, “Modello,” Rosso delle Venezie, Italy 2015 8/28 Sauvignon Blanc Sea Pearl, Marlborough, New Zealand 2016 9/32 California Blend Guarachi “Black Ink” 9/32 Chardonnay Talbott Kali Hart, Monterey, California 2015 11/40 (Syrah, Merlot, Malbec, Zinfandel), California 2014 Rhone Blend La Chasse Prestige, Côtes du Rhône, France 2015 9/32 Cabernet Sauvignon Hahn, Central Coast, California 2015 12/44 (Grenache Blanc, Bourboulenc, Clairette Blanche, Roussanne) Rhone Blend La Chasse, Prestige, Côtes du Rhône, France 2015 9/32 Moscato Corvo, Italy 2016 7/24 (Grenache, Syrah, Cinsault, Mourvedre) Rosé Moulin De Gassac , Guillhem, Hérault, France 2016 7/24 Malbec Balbo, Mendoza, Argentina 2016 9/32 White Bottles Riesling Helfrich, Alsace, France 2015 41 Brut Luc Belaire, Champagne NV 60 California Blend Vinum Cellars “White Elephant” 42 (Chenin Blanc, Viognier, Roussanne), California 2013 Brut Piper-Heidsick, Champagne, France NV 85 California Blend Orin Swift “Mannequin” 58 Brut Barone Pizzini, “Animante”, Franciacorta, Italy NV 69 (Chardonnay, Viognier, Grenache Blanc, Marsanne, Muscat, Roussane), California 2014 Sauvignon Blanc Domaine Michel Thomas & Fils, Sancerre, France 2015 42 Chardonnay Chablis 1er Cru, Burgundy, France 2015 60 Sauvignon Blanc Bosco del Merlo, Italy 2016 36 Chardonnay Albert Bichot, Pouilly-Fuissé, Burgundy, France 2015 48 Pinot Bianco Kettmeir, Südtirol-Alto Adige, Italy 2015 39 Chardonnay Talbott “Logan,” Sleepy Hollow Vineyard, 48 Santa Lucia Highlands, California 2014 Pinot Gris Four Graces, Willamette Valley, Oregon 2015 38 Chardonnay Lange Estate, Willamette Valley, Oregon 2015 54 Gewürztraminer St.
    [Show full text]
  • 2016 Casasmith Vino Sangiovese Roserosé
    2016 Casasmith ViNO Sangiovese RoseROSÉ Sunshine in a glass. Pleasant with aromas of rose petals, camellias, tangerine, marjoram, wet stone6 and cut hay. One sip and you can feel the summer sun on your face. ITEM 01 BLACK 2ND BLACK DEBOSS Vineyard Blend The vineyards we work with are farmed using the most up to date sustainable practices. 100% Sangiovese Fox Vineyard (49%): Located on the Wahluke Slope, this site is made up of two distinct types of soils. The first being loamy, fine sand deposited by ancient glacial floods. The other half is made up of pre-ancient soils of caliche and basalt. Appellation Washington State Wyckoff Vineyard (24%): On the northern slope of the Yakima Valley, the Wyckoffs have been growing grapes here for a long time. The soils are made of sandy loam and broken volcanic rock that produce amazing Sangiovese. Production Yield: 6 tons per acre Talcott (7%): Planted in 1998 and just five miles south east of Mattawa, the 60 planted Yeast: partially native acres of this vineyard are composed of Merlot, Syrah, Cabernet Sauvignon, Zinfandel, 100% whole cluster pressed Viognier and the Sangiovese that we have used for this rosé. This vineyard is farmed using sustainable practices. This site produces fruit with sublime mineral character and great acidity, a balance that winemakers adore. Wine Analysis Pheasant Vineyard (7%): Planted in 2000, it is known for large areas of well drained, 6.5 g/L titratable acidity sandy gravelly soils deposited by ancient glacial floods. Located in the Wahluke Slope, 3.30 pH the soil is Quincy loamy fine sand - a sandy loam over sand.
    [Show full text]
  • 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.
    [Show full text]
  • WINE AWARDS 2017-2020 Clarkdale, Arizona | Verde Valley – AVA
    WINE AWARDS 2017-2020 Clarkdale, Arizona | Verde Valley – AVA 2020 AZ Central Grand Wine Competition (AZ State only) Best in Class Silver Medal Bronze Medal 2019 Viognier 2018 Hopper 2018 Cabernet Sauvignon 2018 Delta 2018 Noble One 2019 Joy 2019 Piquepoul Blanc 2019 AZ Central Grand Wine Competition (AZ State only) Best in Show 2018 Viognier Best White Wine Double Gold Medal 2018 Viognier 2018 Carignan Best in Class Double Gold Medal 2018 Viognier 2018 Refosco Best Viognier Silver Medal 2018 Viognier 2018 Big Red (red blend) Best in Class Silver Medal 2018 Malvasia Bianca 2018 Nopal (Grenache Rosé) Jefferson Cup (Invitation-only event in Kansas City, MO) Gold Medal Silver Medal Bronze Medal 2018 Refosco 2018 Carignan 2017 Tempranillo San Francisco Chronicle Wine Competition Double Gold Medal Gold Medal Silver Medal 2018 Malvasia Bianca 2018 Big Red (red blend) 2017 Tempranillo Additional recognition on reverse side 601 Black Hills Drive | Clarkdale, AZ 86324 THE YAVAPAI COLLEGE’S WINE AWARDS 2017-2020 2018 AZ Central Grand Wine Competition (AZ State only) Grower’s Cup Best White Wine – 3rd place Double Gold Medal 2017 Malvasia Bianca 2017 Patada (red blend) Best Malvasia Bianca – 3rd place Best Non-Traditional Red – 3rd place 2017 Malvasia Bianca 2017 Patada (red blend) Silver Medal - (100 point scale) Best Graciano – 2nd place 2017 Malvasia Bianca 2017 2017 Graciano Wines of Distinction – Bronze Medal 2017 Red Storm and 2017 Graciano Jefferson Cup (Invitation-only event in Kansas City, MO) Double Gold Medal Silver Medal 2017 Red Storm
    [Show full text]
  • Food Science 470 Wine Appreciation
    Food Science 470 Wine Appreciation Herr Prof. Dr.-Ing. Dipl.-Ing. Christian BUTZKE Department of Food Science Germany History Geography Statistics Growing areas and classifications Grape varieties Wine styles 2 Germany = ½ Sauerkraut x Sausage Germany https://youtu.be/fFrcl6VGrDQ Martin Niemöller 1892-1984 First they came for the Socialists, but I did not speak out, because I was not a Socialist. Then they came for the Trade Unionists, but I did not speak out, because I was not a Trade Unionist. Then they came for the Jews, but I did not speak out, because I was not a Jew. And when they came for me, there was no one left to speak out for me … Dr. Angela Merkel German Chancellor 2005+ Dr. Angela Merkel German Chancellor 2005-2021 German Language https://www.youtube.com/watch?v=jo0Hsx-yHiI German History https://www.youtube.com/watch?v=wuClZjOdT30 FS 470 11/26/18 The Romans – again! Neumagener Wine Ship www.gnu.org Topography of Germany German Viticulture 2000 vs 2040 Wine Regions of Germany Der Brockhaus: Wine www.brockhaus.de Tonight’s Wines Mosel Rheinhessen 100 miles Alsace Alsace Germany Cool-climate Winegrowing Principles Southwest corner of country => warmest climate Along major rivers => moderated temperatures Steep hillside slopes => maximum sun exposure Slate covered vineyards => night-time heat Climate Change 1ºC = 1.8ºF Germany Statistics 13 major growing areas 255,000 acres of vineyards 100,000 grape growers 25,000 wine producers 217 million gallons of wine (2003) 5.3 gal/capita wine consumption (2004) Price Points Wine Advent Calendar Grape Acreage Thousands of Acres REGION 2004/2000* REGION 2004/2000* 1.
    [Show full text]