Week 3

By the end of this lesson, you should be able to:

 identify the FIVE (5) wine regions in France.
 state and explain the classification used in France.
 state the SIX (6) wine regions in Bordeaux.
 explain the terroir in Bordeaux.
 state the SIX (6) grape varietals in Bordeaux.
 state the FIVE (5) classifications used in Bordeaux.
By the end of this lesson, you should be able to:
 state the TWO (2) wine regions in Burgundy.
 explain the terroir in Burgundy.
 state the FOUR (4) grape varietals in Burgundy.
 state the FOUR (4) classifications used in Burgundy.
 state the FOUR (4) wine regions in Champagne.
 state the ONE (1) wine region in Loire.
 state the SIX (6) grape varietals in Loire.
 state the classifications used in Loire.
By the end of this lesson, you should be able to:
 state the TWO (2) wine regions in Alsace.
 explain the terroir in Alsace.
 state the FOUR (4) grape varietals in Alsace.
 state the classifications used in Alsace.
By the end of this lesson, you should be able to:
 state the ONE (1) wine region in Germany.
 explain the terroir in Germany.
 state the THREE (3) white grape varietals in Germany.
 state the TWO (2) red grape varietals in Germany.
 state the classifications used in Germany.
By the end of this lesson, you should be able to:
 state the THREE (3) wine regions in Italy.
 state the key red and white wines produced in Veneto.
 state the key red and white wines produced in Piedmont.
 state the key red and white wines produced in Tuscany.
 state the classifications used in Italy.
 explain the laws of Italian wine labels.
By the end of this lesson, you should be able to:
 state the SEVEN (7) wine regions in Spain.
 state the SIX (6) white grape varietals in Spain.
 state the FOUR (4) red grape varietals in Spain.
 state the classifications used in Spain.
 explain the laws of Spanish wine labels.
By the end of this lesson, you should be able to:
 state the TWO (2) wine regions in Portugal.
 state the ONE (1) white grape varietal in Portugal.
 state the FIVE (5) red grape varietals in Portugal.
 state the classifications used in Portugal.
The History and Culture of Old
World Wine
 Bordeaux
 Burgundy
 Champagne
 Loire
 Alsace
AOP – Appellation d'Origine
Protégée
AOC – Appellation
d‘Origine Contrôlée
 The lowest quality classification is Vin de Table (VdT).
 These wines can be made from grapes grown anywhere in France.

 Next quality classification is Vin de Pays (VdP) or Indication Geographique

Protegée (IGP).
 These wines are made in important but not classic wine regions.

 The next quality classification is Vin Délimité de Qualité Supérieure (VDQS).

 This designation means that the winemakers in the region are in a probationary
period while their wines and winemaking are evaluated for quality and strictness.
 The highest quality classification is Appellation d’Origine Contrôlée (AOC) or
Appellation d'Origine Protégée (AOP).
 When a winemaker produces a wine in an AOC region, he or she is growing the
grapes best suited to that region’s terroir and is utilizing the winemaking
techniques that best complement what the region can produce.
A total vineyard area over
120,000 hectares, producing
over 700 million bottles of
wine.
Common French Wine Terms
Grand Cru Classé ($$$$+)
in Graves, Médoc, and St-Émilion only

Cru Artisan & Cru Bourgeois ($$$)

in Médoc only

Appellation ($$)
(e.g. Entre-Deux-Mers)

Bordeaux Supérieur ($$)

Generic Bordeaux ($)

 Bordeaux and Bordeaux Supérieur
 These wines may be produced anywhere
in the Bordeaux vineyard.
 They represent over 50% of Bordeaux's
production, embody the much-appreciated
Bordeaux style of harmonious elegance and
aromatic complexity.
 Bordeaux AC: red and dry white wines
 Bordeaux Supérieur AC: a designation that
requires higher level of alcohol than basic
Bordeaux AC
 Côtes de Bordeaux
 Areas close to rivers are called “côtes”
meaning “slope”.
 This terroir is located on the east side of the
Garonne river, on the slopes that
stretch over 60 miles from north to south,
with excellent exposure to the sun.
 Wines are Merlot blends that taste of
spicy red fruits, green bell pepper, and
herbs with grippy bold tannin. Wines age
10 years.
 Médoc & Graves
 The Médoc and Graves terroirs stretch over 100
miles of soil, on the Garonne's Left Bank.
 The west side of the Garonne River is
predominantly Cabernet Sauvignon.
 A great number of Bordeaux's classified wines
are produced in the Médoc and Graves.
 The wine taste of black currant, pencil lead,
violet, tobacco, cocoa, and licorice with dense
structured tannins. Many will age 20 years.
 Saint-Emilion & Pomerol Fronsac
 This group of appellations is located in the eastern
part of the Bordeaux region, on the Right
Bank of the Dordogne river, close to the city of
Libourne.
 Many classified and prestigious wines are
produced on these terroirs.
 They are made primarily from Merlot, blended
with Cabernet Franc.
 Wines taste of leather, strawberry, fig, plum,
vanilla, grilled almonds, and smoke with silky
refined tannins. Some will age 30 years.
 Dry White Wines
 Bordeaux offers fresh and aromatic white wines made
from Sauvignon and Sémillon.
 These wines represent over 10% of the vineyard's
production.
 The blend tastes of citrus, chamomile, grapefruit, and
beeswax.
 Bolder Bordeaux Blanc come from Pessac-Léognan
and Graves. Lighter Bordeaux Blanc come from
Entre-Deux-Mers.
 Sweet White Wines
 This terroir stretches along both sides of the
Garonne, south of the city of Bordeaux.
 The largest appellation is Sauternes, which
produces viscous, honeyed, waxy, and peachy
Sémillon-based wines.
 This family of appellations produces sweet wines
from Sémillon and Sauvignon grapes that
are intentionally allowed to overripen.
 Biological Factor
 Soil • Vine
 Gravelly Soil
• Grape variety
 Limestone Soil
 Clayey Soil

SOIL
Environmental
Human Factor Factor
• Winegrower’s • Topography
Know-how • Exposure to
Sunlight
 Merlot
 It expresses its full potential on cool soils, producing
smooth wines with a great deal of color, roasted
aromas, and flavors reminiscent of red fruit (such as
plums) and figs after ageing in bottle for several
years.
 Cabernet Sauvignon
 This grape variety contributes structure to the wines
as well as hearty tannins and a flavor profile including
licorice, black fruit (such as blackcurrant), and
elegant aromas of forest floor with age.
 Cabernet Franc
 It adds freshness, finesse, and aromatic complexity as
well as hints of raspberry and violet.
 Sauvignon Blanc
 It provides the wines with the necessary
acidity as well as minerality, aromatic
freshness, and varietal aromas, such as citrus,
boxwood, and fig leaves.
 Sémillon
 It contributes roundness, richness, and apricot
and honey aromas. When affected by ‘noble
rot’, it develops an inimitable bouquet.
 Muscadelle
 It is a fragile but very interesting variety with
musky floral overtones.
There currently exist 5 classifications in Bordeaux. They provide the
consumer with a reliable yet non-exhaustive list of prestigious wines (which
represent about 5% of Bordeaux’s production).

 1855
 Graves
 Saint-Émilion
 Crus Bourgeois
 Crus Artisans
 The Great Growth (“crus”) classification, established in 1855 at the request of Emperor
Napoleon III, concerns red wines from 60 Médoc châteaux and 1 château from
the Pessac-Léognan appellation.
 Since 1855, this classification has only been revised once in 1973.

 Premiers Crus i.e. First Growth

 E.g. Châteaux Lafite Rothschild (Pauillac); Châteaux Latour (Pauillac); Châteaux Margaux (Margaux);
Châteaux Haut-Brion (Pessac-Léognan); Châteaux Mouton Rothschild (Pauillac – 1973)

 This classification is also comprised of sweet white wines from 27 châteaux in the Sauternes
and Barsac appellations.
 Premier Cru Supérieur
 E.g. Châteaux d’Yquem
 Established in 1953 (and slightly revised in 1959), the Graves classification is
comprised of 16 châteaux from the Pessac Léognan appellation.
 Estates and wines belonging to this classification are not ranked; all are therefore
entitled to the name ‘Cru Classé’ (classified growth).
 This classification is not subject to revisions.
More on Bordeaux Wines
 http://www.bordeaux.com/us

Food and Wine Matching

 http://www.foodandwine.com/slideshows/bordeaux-pairings
28,715 hectares under vines,
accounting for 3% of all
commercial winegrowing in
France.
 The vines sink their roots deep into
the clay-limestone soil, drawing
on them for their characteristic
mineral aromas.
 Chardonnay is used for all
Chablis wines and has made them
famous around the world.
 Chablis Grand Cru
 Chablis Premier Crus
 Chablis
 Petit Chablis
 Around the town of Beaune, the
vineyards are mainly planted with
Pinot Noir.
 Pommard

 From Meursault onwards, the

Chardonnay grape dominates,
producing wines that are very
diverse in terms of their aromatic
profile.
 Puligny-Montrachet
 “The Climats of Bourgogne”
 The product of geological, geographical, climatic, cultural, historical and human
conditions
 Rich, complex soil
 Bourgogne’s subsoil is primarily composed of marl and limestone which is 145 to 200 million years
old.
 A specific type of meteorology
 Semi-continental climate: influences from the ocean (in spring or fall), the continent (in winter)
and the South (in summer)
 Altitude between 200 and 500 meter: effects of wine, natural water drainage, longer but milder
sunshine
 2000 years building a ‘terroir’
 Age-old vineyards cultivating traditions and expertise
 Grand Cru
 Premier Cru
 Village Appellations
 Regional Appellations
 Produced from the small number of
the best vineyard sites in the Côte
d'Or
 Make up 2% of the production
 List only the name of the vineyard as
the appellation plus the Grand Cru
term, but not the village name
 E.g. Montrachet
 Produced from specific vineyard sites
that are still considered to be of high
quality, but not as well regarded as
the Grand Cru sites
 Make up 12 % of production
 Label with the name of the village of
origin, the Premier Cru status and
usually the vineyard name
 Volnay Premier Cru Les Caillerets
 Produced from a blend of wines from
supposedly lesser vineyard sites
within the boundaries of one of 42
villages, or from one individual but
unclassified vineyard
 Make up 36% of the production
 Show the village name
 Pommard
 Puligny-Montrachet
 Wines which are allowed to be
produced over the entire region
 E.g. AOC Bourgogone
 E.g. Bourgogne Hautes-Côtes de
Beaune
 E.g. Crémant de Bourgogne
More on Bourgogne Wines
 http://www.bourgogne-wines.com/

Food and Wine Matching

 http://www.foodandwine.com/slideshows/burgundy-pairings
83,000 acres of vineyards
produce an average of a
million bottles of
Champagne a day
1. The Montagne de Reims

2. The Vallée de la Marne

3. The Côte des Blancs

4. The Côte des Bar

More on Champagne
 http://www.champagne.fr/en/homepage
185,000 acres of vineyards, 5
sub-regions, includes 87
appellations under the
Appellation d’Origine
Contrôlée.
1. Pays Nantais

2. Anjou

3. Saumur

4. Touraine

5. Centre-Loire
 Grapes have been grown here for at
least 2,000 years
 Original home of Sauvignon Blanc
 Sancerre
 Pouilly-Fumé
 Chenin Blanc  Gamay
 Rich aromatic white  Fruity Red
 Sparkling
 Sweet

 Sauvignon Blanc  Cabernet Franc

 Crisp dry white  Dry rosé
 Earthy red
 Off-dry rosé

 Melon de Bourgogne  Pinot Noir

 Crisp dry white  Fruity Red
 AOC
 Vin Délimité de Qualité Superieure
 Vin de Pays
 http://www.loirevalleywine.com/regions
119 winegrowing communes
with 15,600 hectares of AOC
vineyards in production.
In terms of wine growing,
Alsace includes two
departments, Haut-Rhin
(Upper Rhine) and Bas-Rhin
(Lower Rhine).
 Sheltered from oceanic influence by the Vosges mountains, the Alsace wine region
enjoys some of the lowest rainfall (400-500mm) in France.
 The geology of Alsace is a veritable mosaic of soils, made up of granite, limestone,
schist and sandstone.
 Alsace is blessed with a semi-continental climate—sunny, warm and dry.
 Sylvaner
 Fresh and light, offers a bouquet of fruity and floral
 Citrus fruit, white flowers, fresh cut grass

 Pinot Blanc
 Fresh and delicately fruity
 Offers notes of peaches and apples, with floral hints

 Riesling
 The king of Alsace wines
 Delicate fruit aromas and flowers, spice and minerality

 Muscat
 Distinctively grapey
 High fruit intensity with subtle floral aromas
 Pinot Gris
 Distinctive smoky notes
 aromas of forest floor, mushrooms, dried fruits, apricot and honey

 Gewurztraminer
 Intense and complex bouquet
 Offers notes of exotic fruits, flowers, citrus and spices

 Pinot Noir
 Flavors of cherry, raspberry and blackberry
 Most frequently aged in wooden barrels

 Klevener de Heiligenstein
 Rich, aromatic palette
 Subtle aromas of tropical fruits, white fruits, citrus, nuts and vegetal aromas
 The wine region of Alsace produces wines under three different Appellations
d'Origine Contrôlées (AOCs).
 Alsace AOC (for white, rosé and red wines)
 Crémant d’Alsace AOC (for sparkling wines)
 Alsace Grand Cru AOC (for white wines)

 This region is the only French wine region allowed to label its wines based on
varietal.
 There is a legal requirement for bottling Alsace wine in tall bottles commonly
called flûtes d'Alsace / vin du Rhin.
 4% of production
 4 noble grapes of
Alsace:
 Riesling
 Pinot Gris
 Muscat
 Gewurztraminer

 Allow to use a
single variety or
blend just four
official grape
varieties
 http://www.winesofalsace.com/
One of the most northerly
wine-growing countries, the
vineyard area of Germany
covers 103,000 hectares.
It is divided into 13 Quality
Regions (Anbaugebiete).
The valleys of the Mosel River and its tributaries, the Saar and the Ruwer, have been the
setting for some of Germany’s most romantic wine country since Roman times. Vines and
forests carpet the steep slate slopes framing the river as it loops its way toward the
Rhine at Koblenz. It is a Riesling region par excellence. Along the serpentine route of the
Mosel, the river banks rise so sharply that the vineyards carpeting these slopes are
among the steepest in the world, with some planted at an astounding 70° gradient. On
these precipitous inclines, nearly all labor must be done by hand.
 Most of Germany’s vineyards are planted on slopes or steep hills topped by
protective forests that check the wine, and almost always near a sun-reflecting
river which helps temper the climate.
 The growing season is long, with a balance of rainfall and sunshine.
 It enables grapes to ripen slowly, and thus maintain their fruity acidity while
developing natural sugars and absorbing minerals from the soils.
 ‘Cool climate’ – warm days and cool nights – wines are generally lower in alcohol,
yet more aromatic and fruitier.
 The soil types that are most prevalent in Germany include slate, limestone, gravel,
sandstone and granite.
Riesling Müller-Thurgau Silvaner
(Rivaner)
Spätburgunder Dornfelder
 Although a few wines from non-
traditional varieties appear under the
basic Deutscher Tafelwein and
Landwein quality categories, the most
important quality wines are labelled
as QbA (Qualitätswein
bestimmter Anbaugebiete) or
Prädikatswein.
 Within the Prädikatswein category,
there is a hierarchy of designations
that reflect the sugar content of the
grapes that are used to make the
wine.
 German Wines are categorized by the degree of ripeness measured in natural
grape sugar upon harvest.
 The higher the ripeness of the grapes used for the wine, the higher up in the
pyramid the wine will be categorized.
 The categories DO NOT reflect sweetness levels in the finished wine.
 The sugar content of grape juice or must at harvest is determined by density, using
a unit of measurement called degrees Oechsle.
 “Deutscher Wein” (German wine)
 the lowest quality classification.

 “Deutscher Landwein” (German land wine)

 made from grapes that are just slightly riper
 The grape juice used only have enough natural sugar to achieve a few percentage points
of alcohol content
 Chaptalization – the process of adding sugar, usually in the form of beet sugar or cane
sugar, to fermenting wines - heavily used to increase fermentable sugar
 “Qualitätswein bestimmter Anbaugebiete” (quality wine from a recognized region)
 A classification for wines made from grapes that just miss the amount of degrees Oechsle
necessary to be produced without chaptalization
 Must be made from approved grapes in the 13 official winemaking regions
 Often sweetened with Süßreserve (Süssreserve - sweet, unfermented grape juice) to help
balance their naturally higher levels of acidity prior to bottling
 “Qualitätswein mit Prädikat” (quality wine with special attributes)
 Wine made from grapes that have achieved at least minimum levels of natural ripeness so
that chaptalization is unnecessary
 Represents the best dry, semisweet and dessert wines produced
 Must be made from approved grapes that have naturally ripened in one of the 13 official
German wine regions
 Further divided into 6 different styles
Styles of QmP Explanation
Kabinett Wine made from grapes that just qualify for minimum QmP ripeness levels,
(cabinet) generally considered a normal harvest in Germany
Spätlese Wine made from grapes harvested a couple of weeks after the Kabinett harvest
(late harvest)
Auslese Wine made from grapes only harvested by hand and ONLY very ripe bunches of
(select harvest) grapes will be harvested
Beerenauslese Wine made from overripen Auslese grapes that have almost always been
(berries select harvest) naturally infected with edelfäule i.e. botrytis
Trockenbeerenauslese Wine made from grapes with the highest sugar concentration at harvest i.e.
(dry berries select botrytised-infected, ultraripe grapes that have begun to turn into raisins
harvest)
Eiswein Wine made from partially frozen grapes which is with beerenauslese-level
(ice wine) ripeness
1. Producer vs. Bottler
2. Vintage
3. Grape Variety
4. Ripeness Categories
5. Level of Dryness
6. Village and Vineyard
7. Appellation of Origin – Wine
Growing Region
8. Producer vs. Bottler
9. Ripeness Categories
10. Official Approval Number
 http://www.germanwineusa.com/index.html
 http://www.germanwine.de/nachrichtengermanwine/
 https://www.youtube.com/channel/UCwYk-0O08LrZs-z7bInlWAw
There are about 350 official
Italian wine varieties, rumor
has it that there are over
2,000 different Italian grapes
exist!
 Veneto (18% DOC production)
 Tuscany (17% DOC production)
 Piedmont (11% DOC production)
Veneto is known for the Valpolicella region which is known for producing Amarone
della Valpolicella.
The great red blends of Valpolicella are made with Corvina, Rondinella and
Molinara.
There are 5 levels of Valpolicella wine:
1. Valpolicella Classico DOC – largest quantity produced
2. Valpolicella Superiore DOC – a simple daily red
3. Valpolicella Superiore Ripasso DOC – one of Italy’s best values
4. Amarone della Valpolicella DOCG – top wine of Italy
5. Recioto della Valpolicella DOCG – rare dessert wine
For white wines, Garganega is the white grape that makes Soave, a wine that’s rich
like Chardonnay.
Nebbiolo is a grape with high tannin and pale color that has long been famous for its
bristling acidity and high tannin.
The differences between Barolo and Barbaresco is that the soils in Barbaresco are
mostly limestone-based soils, which means less tannin. Ultimately Barbaresco is
more approachable to most drinkers.
Besides just the great Nebbiolo wines of Barolo and Barbaresco, the region is also
home to Moscato d’Asti (made by the grape Moscato Bianco) and the underdog
varietal: Dolcetto.
Gavi wines, using the grape called Cortese, are made in a dry style and are known
for their lemon-like citrus flavors and tingly acidity. It has the same mouth-zapping
refreshing quality as some Pinot Grigio and Chablis.
Tuscany is home to the Chianti region which is the most famous region for
Sangiovese.
When Sangiovese became the required major grape in Chianti during the 1970’s, the
other noble grapes (Cabernet Sauvignon and Merlot) ended up creating a new style
of wine: Super Tuscan.
For white wines in this region, keep in mind that Trebbiano is Italy’s most produced
white grape and Vermentino has quite a few taste similarities to Sauvignon Blanc.
Tuscany also produces a sweet wine called Vin Santo.
Italian wine laws also allows to add two
more qualifying terms to the labels:
 Classico
 Reserved for traditional production
dated back many decades
 Riserva
 Can be used only for wines aged at
least two years longer than the normal
aging period for that particular
typology.
 https://en.wikipedia.org/wiki/Italian_wine
 http://www.winecountry.it/regions/
Wine Regions of Spain:
1. Green Spain
2. North Central Spain
3. Ebro River Valley
4. The Meseta
5. The Mediterranean
Coast
6. Andalucía
7. The Islands
 Airén - the most widely planted grape in the world, but planted only
in the center part of Spain

 Albariño – the indigenous variety of Galicia

 Macabeo – also known as Viura

 Pedro Ximénez – a variety used in production of sweet Sherry

 Moscatel de Alejandría – good for sweet wines

 Verdejo – often blend with Viura in Rueda

 Garnacha – also known as Grenache

 Mencía – similar to Cabernet France

 Monastrell – known as Mourvèdre

 Tempranillo - the reigning indigenous red variety of Spain

 Vino de Mesa – table wine
 Vino de la Tierra (VT) – wine of the country
 Vinos de Calidad con Indicación Geográfica (VCIG)
 Denominación de Origen (DO) – similar to AOC in France
 Denominación de Origen Calificada (DOC)
 Vino de Pago (VP)
1. The name of the wine (Wine)
2. The location where the grapes
have been grown (Region)
3. The type of grape used to make
the wine (Varietal)
4. The year the wine was made
(Vintage)
5. The name of the winery (Bodega)
 Crianza
 Red wines are aged for 2 years with at least 6 months in oak.
 Whites and rosés must be aged for at least 1 year with at least 6 motnhs in oak.

 Reserva
 Red wines are aged for at least 3 years with at least 1 year in oak.
 Whites and rosés must be aged for at least 2 years with at least 6 months in oak.

 Gran Reserva
 Red wines are aged for at least 5 years with at least 18 months in oak and a minimum of 36
months in the bottle.
 Whites and rosés must be aged for at least 4 years with at least 6 months in oak.
 https://www.youtube.com/channel/UC8TBmh_j_3k4fyhtwuFhTRA
 http://www.winesfromspainusa.com/
Portugal has a large array of
native varietals, producing an
abundant variety of different
wines. The wide array of
Portuguese grape varietals
contributes as significantly as
the soil and climate to wine
differentiation, producing
distinctive wines from the
Northern regions to Madeira
Islands, and from Algarve to
the Azores.
 Alvarinho
 Also know as Albariño in Spain
 One of the first Portuguese grape
varieties to be bottled as a single
variety
 Grows mostly along the River Minho,
right up in the north of the Vinho Verde
region
 Tinta Barroca
 One of the most commonly-planted
vines in the Douro
 One of the five officially recommended
varieties for port
 Forms part of most red Douro blends
 Tinta Cão
 One of the five officially recommended
varieties for port
 Frequently blended with Touriga
Nacional and Aragonez
 Touriga Franca
 One of the five officially recommended
grapes for port
 The most widely planted grape in the
Douro
 Often blended with Tinta Roriz and
Touriga Nacional
 Similar to Merlot
 Touriga Nacional
 Portugal's finest red grape
 Spread right across the country
 The Dão and Douro regions both claim
to be the origin of this fine grape
 One of the five officially recommended
grapes for port
 Similiar to Cabernet Sauvignon
 Trincadeira
 Also known as Tinta Amarela
 At home in the Alentejo and
Ribatejo/Tejo areas where it really
shines
 One of the five officially recommended
grapes for port
 Vinho de Mesa – table wine
 Vinho Regional – regional wine
 Indicaçäo de Proveniência Regulamentada (IPR) – Indication of Regulated
Provenance
 Denominaçäo de Origem Controlada (DOC) - similar to AOC in France
 http://www.portugalwines.org/learn.php
 https://en.wikipedia.org/wiki/Portuguese_wine
 http://www.winesofportugal.info/
 https://www.youtube.com/user/winesofportugal