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by: Amos Schumm

Wines,Beers,andSpirits HRT315

Amos Schumm
CSU Pomona
GPA 3.83


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This 8 page Class Notes was uploaded by Amos Schumm on Saturday October 3, 2015. The Class Notes belongs to HRT315 at California State Polytechnic University taught by MarjorieJones in Fall. Since its upload, it has received 39 views. For similar materials see /class/218217/hrt315-california-state-polytechnic-university in OTHER at California State Polytechnic University.


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Date Created: 10/03/15
HRT 315 Review for Exam 2 Chapters 11 to 17 NO Chapter 16 Review Maps Review Tasting Sheets and Labels for Wines similar to those tasted in class Chapter 11 Cabernet SauViEon Most noble red grape Core ingredient of red Bordeaux More frequently blended Grows under many conditions Regions and Appellations France Bordeaux 7 King but not most widely planted grape Merlot is Left Bank West side of Gironde and Garonne rivers Medoc is leading region for Cabernet in Bordeaux Margaux Pauillac St Estephe St Julien Other parts of Bordeaux produce Cabernet Sauvignon too US CA 7 Napa See AVAs in Napa for Cabernet Sauvignon Sonoma Paso Robles WA 7 Columbia and Yakima Valleys Italy TrentinoAlto Adige Friuli Veneto Piedmont Tuscany 7 Super Tuscans Australia 2nd most widely planted grape after Shiraz Coonawarra Clare Valley and Margaret River West Aus South America Chile Maipo The Grape Characteristics Easy to grow adapts to various soils demands high prices Cross between Cabernet Franc and Sauvignon Blanc Small dark black berries 7tight clusters thick skinned high ratio of solids to juice extremely high in phenolics color avor tannin Late to bud late to ripen resistant to disease and rot Low yields In the Vineyard 7 Needs heat and sun Climate not found in cool climates Soil gravel terra rossa alluvial Water Access 7 needs water Vineyard Management 7 rootstock impt mildew challenged 3 to 4 tons per acre in Bordeaux In the Winery Cold soak high temp fermentation 85 degrees F 7 to 10 days malolactic fermentation barrel aging Blending 7 in France Cabernet Franc Merlot Petit Verdot Malbec In Italy 7 Sangiovese Nebbiolo Barbera Corvina In Spain tempranillo In US Merlot and Cab Franc In Australia 7 Shiraz and Grenache Meritage Wine and Meritage Association7 Explain The Wine Color Aromas and Flavors Wine Styles Buying Cabernet Sauvignon Storing and Serving Cabernet Sauvignon Cabernet Sauvignon and Food Pairings Chapter 12 Merlot Most widely planted in France Second only to Cab Sauv in wine production worldwide Round soft wine that provides softness to more tannic wines Often blended with Cabernet Sauvignon Regions and Appellations France 7 produces more Merlot than any other country Right Bank 7 East side St Emilion and Pomerol Bordeaux and Bordeaux Superieur 7 bulk of Merlot 7 EntreDeuxMers Vins de Pays D Oc Italy 7 3rd most planted grape in Italy Blended typically US 7 CA Napa Sonoma WA 7 Columbia Valley NY 7 North Folk of Long Island Canada 7 Okanagan Valley Super Tuscans De ne and explain The Grape Offspring of Cabernet Franc Characteristics Buds owers ripens earlier than Cabernet Sauvignon sensitive to frost and coulure Thinner skin than Cab Sauv plumper juicier higher yield ratio less color and lower tannin lower acidity than Cabernet Sauvignon Susceptible to downey mildew and rot In the Vineyard Easy to grow and dependable Climate 7 cool and warm climates but cool and dry is preferred Soil 7 limestone clay and sand or gravel alluvial and volcanic Water Access 7 delicate balance Vineyard Management 7 no definitive rootstock shoot thinning leaf pulling green harvest 2 tons per acre in France to 6 t08 tons per acre in New World Harvest is important to maintain acidity and avoid rot In the Winery Winemaker can in uence Cold soak Fermentation 7 less skin contact for lighter style and punching down and pumping over for Cab like style malolactic fermentation barrel aging Blending 7 common Right Bank 7 blended with Cabernet Franc then Cabernet Sauvignon Petit Verdot Malbec US 7 Cabernet Sauvignon Italy and Spain with indigenous varieties The Wine Color Aromas and Flavors and Mouthfeel Wine Styles Buying Merlot Storing and Serving Merlot Merlot and Food Pairings Chapter 13 Pinot Noir Queen of wines Lighter and softer Originated in Burgundy France More grown in Champagne Difficult to grow Regions and Appellations France 7 Burgundy 7 Red Burgundy is benchmark for all other pinot noirs Small appellation without room for expansion Cote d Or Cote de Nuits and Cote de Beaune Cote de Nuits is known for Pinot Noir Impt villages in Cote de Nuits 7 GevreyChambertin MoreySt Dennis ChambolleMusigny Vougeot VosneRomanee Impt Villages in Cote de Beaune 7 Volnay AloxeCorton Pommard Champagne 7 largest Pinot Noir producing region in France US CA 7 Anderson Valley Russian River Sonoma Coast Cameros Santa Cruz Mountains Coastal San Luis Obispo Coastal Santa Barbara County OR Willamette Valley New Zealand North Island Martinborough South Island 7 Marlborough Nelson Canterbury and Central Otago booming The Grape One of oldest grapes cultivated Characteristics Small compact bunches dark purple plum and juicy grapes with thin skins prone to rot buds early ripening depends on climate watch for overproduction In the Vineyard 7 Organic and biodynamic farming terroir is key clone selection is impt Climate 7 cool climate preferred Soil limestone clay and marl 7 volcanic clay limestone to sandy loam Vineyard Management sometimes low to ground densely planted small yields 2 tons per acre hand harvest In the Winery Hard to make disease is prevalent fragile grapes Cold soak fermentation barrel aging Blending of lots not other varieties The Wine Color Aromas and Flavors Wine Styles Buying Pinot Noir Storing and Serving Pinot Noir Pinot Noir and Food Pairings Chapter 14 SyrahShiraz Widely produced in Old World and New World Richer and deeper than Pinot Noir Softer tannins than Cabernet Sauvignon Originated in Rhone Valley France Regions and Appellations Prominent in Southern France Australia CA WA Spain and others France 7 cross of dureze and Mondeuse Blanche from southeastern France Rhone is known home Bellweather of syrah production Northern Rhone 7 syrah is only red grape planted varietal wine Cote Rotie and Hermitage Southern Rhone 7 20X more wine produced than northern Rhone Grenache is blended with Syrah Cinsaut Mourvedre and Carignan Chateauneuf de Pape Cotes du Rhone Cote du RhoneVillages Gigondas Lirac Tavel Vacqueyras LanguedocRoussilon Provence South West and Ardeche Australia warm to hot climate South Australia 7 Barossa Valley Adelaide Hills McClaren Vale and Clare Valley US CA Central Coast WA 7 Columbia 7 Walla Walla The Grape Warm or hot climate grape but can be grown in cool climates too Small berries dark skins black fruits and rm tannins Petite Sirah IS NOT Syrah In the Vineyard Loves Mediterranean climate poor quality soil large yields Climate 7 weather affects crop quality Soil 7Poor Quality is preferred sandy loamy clay granite schist volcanic limestone Water Access 7 Drought tolerant Vineyard Management 7 rootstock and clone selection Yield is 2 to 3 tons per acres for quality but can be as high as 20 tons per acre In the Winery Cold soak fermentation carbonic maceration barrel aging Blending 7 varietal wine Northern Rhone 7 mostly syrah Southern Rhone 7 blended Chateauneuf du Pape Stylized Wines Syrah the Wine Color aromas avors mouthfeel Wine Styles Buying Syrah Storing and Serving Syrah Syrah and Food Pairings Chapter 15 Other Reds Cabernet Franc Countries that produce Cab Franc The Grape The Wine 7 Chinon Enjoying Cab Franc Gamay Countries that produce Gamay The Grape The Wine 7 Beaujolais 7 Cru Beaujolais Enjoying Gamay MalbecAuxerroisCot Countries that produce Malbec The Grape The Wine 7 Cahors France Enjoying Malbec Nebbiolo Countries that produce Nebbiolo The Grape The Wine 7 Barolo Enjoying Nebbiolo Sangiovese Countries that produce Sangiovese The Grape The Wine 7 Chianti Supertuscan 7 Il Granaio 7 see tasting sheet Brunello Enjoying Sangiovese Zinfandel Countries that produce Zinfandel The Grape The Wine Enjoying Zinfandel Tempranillo Countries that produce Tempranillo The Grape The Wine 7 Rioja Enjoying Tempranillo Chapter 17 Sparkling Wines Growing Grapes Terroir Variety Selection Champagne 7 chardonnay pinot meunier pinot noir Loire 7 Chenin Blanc AND Alsace 7 Pinot Blanc Cava Parellada Macabeo Xarello Germany sparkling 7 Riesling Vineyard Management 7 pick grapes underripe hand harvest Making Sparkling Wines 1 Methode champenoise traditional method Initial fermentation blending assemblage bottling and Secondary fermentation aging riddling remuage disgorgement degorgement dosage corking aging and storing 2 Charmat process 3 Transfer method 4 Russian continuous method 5 Carbonation Types of Sparkling Wines NV verses Vintage Prestige Cuvee Blanc de Blanc Blanc de Noir Rose Cremant Sparkling red Styles of Sparkling Wines Extra Brut Brut NatureNatural Brut Extra Dry Sec DemiSec Doux Regions France 7 Champagne Alsace Loire Italy Lombardy Veneto Piedmont EmiliaRomagna Spain 7 Penedes Cava Germany 7 Sekt CA 7 WA 7 New Mexico South Africa Buying Sparkling wines Storing and Serving Sparkling wines Sparkling wine and food pairings


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