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Title: Wine 101 Understanding Labels and Appellations Wine Focus: Cabernet Sauvignon


1
Wine 101Understanding Labels and
AppellationsWine Focus Cabernet Sauvignon
  • Presented by Alphonse DiMino
  • Wine Director, Passport Wines and Spirits

2
Understanding Labels and Appellations
AMERICAN VITICULTURAL AREAS (AVAs) In the U.S.,
appellations (or places of origin) are called
American Viticultural Areas (AVA). Unlike the AOC
system in France or the DOC system in Italy, by
which types of varietals grown, yield limits,
viticultural methods, winemaking and maturation
are all regulated, AVAs in no way regulate
anything other than where the wine was
produced. To be considered as an AVA, the
following criteria must be met 1. A set
definition of the proposed viticultural area must
be provided 2. The name of the AVA is one that is
commonly or traditionally used for the area 3.
Evidence must be given that the growing
conditions are unique (soil, climate, topography,
etc.) and distinct from the surrounding area
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  • USA
  • American Viticultural Area (AVA)
  • 85 of the grapes must come the AVA
  • Example Napa Valley Red, Rutherford, Russian
    River
  • Wine labeled by County must by 75
  • Sonoma County
  • By state is 75. Some states have different laws
  • California is 100
  • By Grape Variety is 75. Some states have own
    laws
  • Oregon is 90
  • When a vintage is declared, 95 of the wine must
    be from grapes harvested during that declared
    vintage
  • Vineyard Designation 95 of the grapes must be
    from the named vineyard, which must be within an
    AVA also named on the label
  • Estate Bottled 100 of the grapes must be from
    vineyards owned or controlled by thewinery. Both
    vineyard and winery must be within an AVA also
    named on thelabel. Wine must have been bottled at
    the winery.

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  • French Wine Classifications
  • French wine makers are required to mark their
    bottles with one of the four following
    classifications
  • Vin de table - When a wine can't label itself
    otherwise, it labels itself as a vin de table, or
    table wine. The wine could be made from a variety
    of grapes grown in different places. If it is
    marked vin de table française, then all of the
    grapes were grown in France. Although they make
    up almost half of France's wine production.
  • Vin de pays - These are wines that come from a
    specific area which will be noted on the bottle.
    For example, Vin de Pays d'Oc is wine that comes
    from the region of Oc. This is similar to an AOC,
    but the geographical areas are larger and the
    specifications for the growing, composition, and
    bottling of the wine less precise. In this
    category you can often find a quality wine at a
    low price. Vin de pays makes up roughly 20
    percent of France's wine production.
  • Vin délimité de qualité supérieure (VDQS) -. This
    category is being eliminated and after 2011
    should no longer appear on French wine labels.
  • Vin d'appellation d'origine contrôlée (AOC) -
    This will be noted on French wine labels as
    "Appellation (name of the terroir) Controlée",
    for example Appellation Bordeaux Controlée. This
    indicates that the wine was produced within a
    strictly controlled (and sometimes astonishingly
    small) geographical area, from specific types of
    grapes, and according to specified standards all
    set by the appellation for that name. The label
    AOC is supposed to guarantee you a certain
    quality, a guarantee that does not always hold
    up. These wines make up almost 30 percent of
    France's wine production and are generally more
    expensive than the other categories of wine.

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  • Italian wine laws distinguish Italian wine by
    quality, in increasing order, in four categories
  • Vino da tavola (VDT)
  • Simple table wines that carry neither a varietal
    name nor a vintage date. No specific rules or
    regulations.
  •  
  • Vino da tavola con indicazione geografica tipica
    (IGT)
  • The wine's label must declare its specific region
    and may cite varietal type and vintage
  • Vino a denominazione di origine controllata (DOC)
  • Their labels must state their zone of origin and
    the wines are required to meet certain production
    standards. Only approved methods of planting,
    cultivating and fertilizing can be employed, for
    example. Maximum yields are controlled, as are
    bottling specifications, alcohol content and
    aging
  • Vino a denominazione di origine controllata e
    garantita (DOCG)
  • The most stringent of the categories, this
    appellation embraces all DOC assurances and
    further requires a producer to control and
    guarantee everything claimed on the wine's label
    zone of origin, net contents, name of grower and
    bottler, place of bottling and product's alcohol
    strength.
  • It is possible to better distinguish a wine
    adding other specifications (vine, farm, etc.)
    and naming it "classico" if it comes from the
    oldest (historical) origin place or "riserva"
    when it was ages more than usual by winemaker
    before selling.

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Cabernet Sauvignon
  • Grown in nearly every major wine producing
    country among a diverse spectrum of climates
  • Product of a chance crossing between Cabernet
    Franc and Sauvignon Blanc during the 17th century
    in southwestern France
  • The word "Sauvignon" is believed to be derived
    from the French sauvage meaning "wild" and to
    refer to the grape being a wild Vitis vinifera
    vine native to France.

13
Cabernet Sauvignon Viticulture
  • The grapes have thick skins and the vines are
    hardy and resistant to rot and frost
  • One of the last major grape varieties to bud and
    ripen (typically 1-2 weeks after Merlot and
    Cabernet franc)
  • The Cabernet grape variety has thrived in a
    variety of vineyard soil types, making the
    consideration of soil less of concern
    particularly for New World winemakers
  • The vine itself is prone to vigorous yields,
    particularly when planted on the vigorous SO4
    rootstock. Excessive yields can result in less
    concentrated and flavorful wine with flavors more
    on the green or herbaceous side.
  • Good resistance to most grape diseases, powdery
    mildew being the most noted exception. It is,
    however, susceptible to the vine diseases
    Eutypella scoparia and excoriose.

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Flavor Profiles and Structure
  • High 112 ratio of seed (pip) to fruit (pulp)
    High Phenols (Flavor) and Tannin
  • Dark color comes from high levels of pigmentation
    from thick skins
  • In some regions, climate will be more important
    than soil. In regions that are too cool, there is
    a potential for more herbaceous and green bell
    pepper flavors from less than ideally ripened
    grapes. In regions where the grape is exposed to
    excess warmth and over-ripening, there is a
    propensity for the wine to develop flavors of
    cooked or stewed blackcurrants.
  • Herbaceous or green bell pepper flavor caused by
    pyrazines, which are more prevalent in
    under-ripened grapes. Pyrazine compounds are
    present in all Cabernet Sauvignon grapes and are
    gradually destroyed by sunlight as the grape
    continues to ripen
  • Two other well known Cabernet Sauvignon flavors
    are mint and eucalyptus. Mint flavors are often
    associated with wine regions that are warm enough
    to have low pyrazine levels but are still
    generally cool, such as Australia's Coonawarra
    region and some areas of Washington State.

15
New World Cabernet Sauvignon Old World
Cabernet Sauvignon Fruit-driven
Herb and Earth-driven Black
Fruit Cherries
Red/Black Currants Milk Chocolate
Cocoa, Mocha Oak-Scented
Cedar-Scented Sweet Cigar Box
Tobacco Vanilla
Lilac Supple
Chalky Eucalyptus/Mint
Black Peppercorn
16
Winemaking and its influences in the Structure
and Flavor Profiles
  • Maceration periods
  • Influences tannins
  • The temperature of fermentation will play a role
    in the result, with deeper colors and more flavor
    components being extracted at higher temperatures
    while more fruit flavors are maintained at lower
    temperature.
  • Oak Aging (Secondary Flavors)

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Major Cabernet Sauvignon Growing Regions and
Styles
  • Bordeaux, France (Old World)
  • Left Bank VS Right Bank
  • Right bank has heavy clays
  • Left Bank is gravelly

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  • Italy (Old World)
  • First introduced to the Piedmont region in 1820
  • Tuscany (Super Tuscans)
  • Tignanello (Sangiovese-Cabernet Sauvignon) first
    released in 1978 by Antinori
  • Cabernet Sauvignon in Tuscany is characterized by
    ripe black cherry flavors that can give a
    perception of sweetness as well as strong notes
    of black currant. The wines typically reach an
    alcohol level around 14 but can still maintain
    notable levels of acidity.
  • Spain (Old World)
  • Found in every growing region. 6th most planted
    grape
  • Often blended with Tempranillo
  • Most prominent in the Catalan wine region of
    Penedès

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  • USA (New World)
  • California
  • Napa Valley
  • Rutherford, Stags Leap District, Spring Mountain
    District, Howell Mountain, Mt.Veeder, Diamond
    Mountain District
  • Thinner, less fertile soils which produces
    smaller berries with more intense flavors,
    reminiscent of Bordeaux wines that require years
    of aging to mature.
  • Wines tend to have deep inky colors and strong
    berry aromas (Black Fruit)
  • Sonoma
  • Alexander Valley, Dry Creek Valley, Sonoma
    Mountain
  • Tendency to feature anise and black olive notes
  • Paso Robles
  • Fastest growing wine region in the State.
  • The area benefits from the largest swing between
    high daytime and low nighttime temperatures of
    any region in California

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  • Washington State
  • Grows magnificently in Washington state and ages
    well. Its character can emerge as black currants,
    cherry, berry, chocolate, leather, mint, herbs,
    bell peppers or any combination of the above.
    Characterized by its fruitiness and easy drinking
    styles that are not overly tannic
  • Columbia Valley ,Walla Walla Valley, Horse Heaven
    Hills, Yakima Valley

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  • South America (New World)
  • Chile
  • Colchagua Valley
  • Maipo Valley
  • Low acid, ripe fruit
  • Argentina
  • Mendoza
  • often blended with Malbec
  • and produce full,
  • tannic wines with
  • leather and tobacco notes

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  • Australia
  • Coonawarra
  • Intense fruit and minty notes
  • Barossa Valley
  • Big, full bodied, dark fruit
  • South Africa
  • Stellenbosch
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