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United States Sommelier Association

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Title: United States Sommelier Association


1
United States Sommelier Association
Wine School
2
Objectives
  • After completing this module, you should be able
    to
  • display an understanding of how grapes are grown
    for wine production.
  • describe the annual growing cycle of a grapevine.
  • explain how the grapevines environment affects
    the crop it produces.

3
Introduction
  • Great wines are made from great grapes, and the
    ultimate quality of a wine is determined in the
    vineyard as much as it is at the winery.
  • Many fruit crops are grown with an emphasis on
    appearance.
  • Many agricultural crops are grown as a commodity.
  • Premium wine grapes are one of the few crops that
    are still grown primarily for their flavor.

4
Introduction (continued)
  • There are two factors that influence the
    character of grapes from a given vineyard
    environmental and cultural.
  • Environmental factors are all the natural
    attributes of the vineyard site.
  • Cultural practices are all the actions performed
    by the grower.

5
Grapes Used for Winemaking
  • Grapes are the preferred fruit for wine
    production.
  • Grape juice has all the attributes necessary for
    fermenting the juice.
  • The outside of the grape berry is covered with a
    waxy layer that contains naturally occurring
    yeast.
  • The great majority of wine produced in the world
    is from grapes.

6
Vitis vinifera
  • There are many indigenous species of grapes
    worldwide, but the overwhelming majority of wine
    produced is from the species Vitis vinifera.
  • This species is native to Asia Minor.
  • Within the species Vitis vinifera there are over
    5,000 named cultivars only a fraction are grown
    commercially.
  • Grapevines can be propagated by using cuttings to
    form a separate vine that is a clone of the
    original vine.

7
Other Species of Grapes
  • Although the vinifera grape is very versatile, it
    is not well suited to cold or humid climates.
  • In the Eastern United States, native grape
    varieties such as Concord and Scuppernong are
    grown for winemaking.
  • Indigenous to the East Coast of North America,
    they are naturally resistant to pests of the
    region.
  • To combine the hardiness of American varieties
    with the flavors of European (vinifera)
    varieties, the two were crossbred to produce
    hybrids.

8
Other Species of Grapes (continued)
  • Native and hybrid varieties are planted
    throughout the Eastern United States but have not
    found wide acceptance with consumers.
  • In the 1880s European interest in developing new
    grape varieties for winemaking led to the
    importation of native American grapes.
  • They brought with them several grape pests and
    diseases.
  • Downey mildew, powdery mildew, black rot, and
    phylloxera quickly spread throughout Europe.

9
Phylloxera and Grafting
  • Vines brought from France further spread
    phylloxera to California and the rest of the
    world.
  • Grafting takes a cutting, or scion, from a
    vinifera variety and affixing it to a rootstock
    from American grapes that are phylloxera
    resistant.
  • The result is a vine that has roots that are
    resistant to phylloxera and produces vinifera
    fruit for winemaking.
  • There are many different rootstocks that are
    adapted to a variety of growing conditions.

10
Soil and Site
  • Soils that are shallow or low in nutrients will
    put pressure on the grapevines resulting in lower
    cropload with less vegetative growth.
  • If there is less vegetative growth, the grape
    clusters will not be as shaded by the leaves sun
    exposure on Cabernet Sauvignon clusters will give
    them more fruity aromas and less of a herbaceous
    aroma.
  • Grapes grown in fertile soils can also produce
    high-quality fruit, but they must be managed
    properly.

11
Soil and Site (continued)
  • There are a number of parameters that go into a
    soils makeup
  • The parent material or rock of which it is
    comprised
  • The size of the particles the soil is made of
  • clay is made of very fine particles
  • silt has larger particles than clay
  • sand has larger particles than silt
  • The chemical composition of the soil
  • The organic matter and nutrients in the soil
  • The depth of the soil

12
Soil and Site (continued)
  • Soils are characterized by the ratio of sand,
    silt, and clay that are present in them.
  • Soils that have a high ratio of clay are said to
    be heavy.
  • Sandy soils are called light.
  • Loam is a mixture of clay, silt, sand, and
    organic matter that is fertile and drains well.
  • Alluvial soils lie in the floodplains that flank
    rivers and streams they are usually a mix of
    silt, sand, gravel, and loam.
  • Grapevines need adequate, but not excessive,
    nutrients from their soil for healthy growth.

13
Soil and Site (continued)
  • A vineyards topography is as important as its
    soil.
  • A vineyard on a south-facing hillside will absorb
    more sunlight and be warmer than the north side
    of the hill.
  • Hillside vineyards have better drainage but will
    be more susceptible to erosion and wind damage.
  • Cold air will settle into valleys and low-lying
    areas on still mornings without wind making these
    locations more susceptible to spring frost and
    winterkill.

14
Climate
  • Climate has a great influence on wine grape
    quality.
  • Grapevines do best in temperate zones between 30?
    and 50? in latitude north or south.
  • In this zone winters are sufficiently cold enough
    to allow the vines to drop their leaves and go
    dormant, but do not often cause winterkill.
  • Grapes also require adequate rainfall or
    irrigation to support growth and crop
    development.

15
Climate (continued)
  • These broad weather conditions of a particular
    wine-growing region are defined as the
    macroclimate.
  • The weather in a particular vineyard or portion
    of a vineyard is referred to as the mesoclimate
    or microclimate.
  • Grape varieties not only have a wide range of
    color and flavors, they are also suited to a
    diversity of climates.

16
Terroir
  • Terroir is the French term to describe all the
    environmental factors that nature imparts to a
    given vineyard.
  • Terroir is a holistic philosophy and relates to
    all the properties of the soil, topography, and
    all the climatic conditions.
  • The concept of terroir is not only having the
    proper environment to grow grapes but also
    matching the variety and vineyard management to
    suit the terroir.

17
Techniques of Grape Growing
  • Before the vineyard is planted, the site must be
    chosen and prepared for planting the grapes.
  • The soil can be tested and amendments to the soil
    can be tilled into it if necessary.
  • Pests and diseases can be controlled by using a
    rootstock that is resistant to them or by
    fumigating the soil before planting.

18
Trellising
  • Grapevines are grown on an artificial support
    called a trellis.
  • There are many different types of trellis systems
    from the simple to the complex, and they are used
    according to varying viticultural situations.
  • High vigor vines with lots of vegetative growth
    will benefit from a complex trellis.
  • Low vigor vines will not have an enough growth to
    fill a large trellis, so a simpler system is
    used.
  • A vineyards vigor is directly related to its
    yield.

19
The Growing Season
  • Grapevines are deciduous, losing their leaves and
    going dormant over the wintertime.
  • A dormant vine is more tolerant of cold
    temperatures
  • This dormancy creates an annual cycle of the
    growing season that begins in the spring and ends
    in the fall after harvest.

20
Budbreak
  • The growing season begins in the early spring
    usually between February and April in the
    Northern Hemisphere.
  • When the average temperature reaches 50F (10C),
    the vines end their winter dormancy.
  • Shoots, or canes, sprout from the buds and begin
    to grow quickly. At this point, the shoots are
    sensitive to subfreezing temperatures.
  • Spring frosts are common in low-lying vineyards
    where the cold air can settle in the early
    morning hours.
  • Vines are protected from frost by wind machines
    or sprinklers.

21
Bloom
  • Flower clusters at the base of the young shoots
    look like miniature clusters of grapes.
  • About eight weeks after budbreak, they begin to
    bloom.
  • Once fertilized, a grape flower will begin to
    develop into a berry.
  • If a flower is not fertilized, it will drop off
    the cluster in a process called shatter.
  • For optimum pollination, warm, even temperatures
    are desired, without too much wind or wet
    weather.

22
Véraison
  • Véraison is the beginning of ripeness and starts
    in mid to late summer about eight to ten weeks
    after bloom.
  • At véraison
  • The hard and green berries begin to swell and
    change color.
  • The sugar from photosynthesis is now going into
    fruit development instead of vegetative growth.
  • Irrigation is diminished to help the fruit ripen
    by slowing vine growth.

23
Harvest (continued)
  • Six to ten weeks after véraison the grapes will
    be ready for harvest.
  • The time of harvest depends on the variety, the
    weather conditions, and the degree of ripeness
    desired.
  • To determine when the grapes are ready to be
    picked, samples are taken and analyzed for
    flavor, chemistry, and appearance.
  • The decision to harvest is based on the maturity
    of the fruit as well as operational concerns.

24
Harvest (continued)
  • Grapes can be picked either by hand or by
    machine.
  • Hand picking
  • is gentle to both the fruit and the vines
  • is selective only the healthy ripe fruit is
    picked
  • requires more labor

25
Harvest (continued)
  • Mechanical harvesters
  • are not as gentle or selective.
  • have the advantage of also being operated at
    night so that they will bring in cooler fruit.
  • require less labor (more cost-effective).
  • Both methods, if done properly, can provide the
    winery with high-quality fruit.

26
Dormancy
  • At the first frost after the harvest, the leaves
    will fall off marking the beginning of the winter
    dormancy period.
  • While the vine is dormant, no new growth occurs
    and it is much less sensitive to cold weather.
  • Vineyard operations during dormancy include
  • adding fertilizers and soil adjustments.
  • a cover crop that may be planted to control
    erosion.
  • pruning the vines.

27
Pruning
  • After a vine is established, the process of
    pruning removes almost all the new growth from
    the previous year.
  • Each bud left on the vine will produce a new
    shoot in the spring, and the amount of the next
    seasons crop is determined by the number of
    buds.

28
Pruning (continued)
  • There are two types of pruning
  • Cane pruninghealthy canes are selected from the
    past seasons growth and trained along wires
    each bud on the cane will grow a new cane of its
    own in the spring.
  • Spur pruningthe grapevine is grown with
    permanent arms or cordons that have spurs located
    about every six to eight inches along their
    length. Each spur will have several buds on them
    for the next years growth.

29
Pruning (continued)
  • The most important concept in pruning is balance.
    This is where the vine is left with the
    appropriate amount of buds to produce the correct
    cropload.
  • Overcropped vines will have a difficult time
    producing enough sugar to get the grapes ripe.
  • Undercropping also has undesirable consequences
    because if there is not enough crop the vine will
    put too much energy into vegetative growth.

30
Organic Viticulture
  • Organic viticulture is the practice of growing
    grapes without the use of any manmade substances.
  • In an organic vineyard, weed control is done by
    tilling or planting of cover crops. Elemental
    sulfur can still be used to combat rot, but
    synthetic chemicals cannot be used.
  • Excellent grapes can be grown organically, but
    the extra handwork required makes them more
    expensive to grow.

31
Sustainable Viticulture
  • Sustainable viticulture promotes agricultural
    practices that allow the minimal use of
    pesticides in the vineyard.
  • This encourages the development of a natural
    vineyard ecosystem with predatory insects to help
    combat grape pests.
  • Sustainable grape growing is a popular option
    because it provides much of the benefits of
    organic farming, with less risk and a lower cost
    of labor.

32
Major Grape Varieties
  • Although there are thousands of varieties of
    Vitis vinifera that are grown for winemaking,
    only a few make up the vast majority of
    production.

33
Barbera
  • Barbera produces intensely colored, tart wines
    with moderate tannins.
  • It is native to the Piedmont region of Italy.
  • The grapes tendency to hold on to its acid in
    warm climates made it popular as a blender in
    wines from warm areas.
  • Interest in growing premium Italian varietals
    have led to increased plantings in the coastal
    growing regions in California.

34
Cabernet Franc
  • From the Bordeaux and Loire regions of France.
  • Has small berries and loose to compact clusters.
    Related to Cabernet Sauvignon, it typically
    produces wines with less complexity and lighter
    tannins and color than its relative does.
  • It is most often used for blending with Cabernet
    Sauvignon and Merlot in a Bordeaux-style blend.

35
Cabernet Sauvignon
  • The classic variety of Bordeaux, it is one of the
    most popular varieties grown worldwide.
  • It is a late season ripener with loose clusters
    and thick-skinned berries that make it resistant
    to rot.
  • It is known for its excellent color and tannins
    combined with complex flavor.
  • In 1997 DNA research determined that Cabernet
    Sauvignon is a cross between Cabernet Franc and
    Sauvignon Blanc.
  • While 100 percent of Cabernet Sauvignons are
    often made with great success, blending with
    other Bordeaux varieties makes a more balanced
    and complex wine.

36
Chardonnay
  • One of the best known white varieties, Chardonnay
    comes from the Burgundy and Chablis regions of
    France.
  • It is a mid-season ripener allowing it to be
    grown in cool regions.
  • A versatile variety can be made in a number of
    styles.
  • Chardonnays popularity resulted in extensive
    planting in California throughout the 1980s and
    1990s.

37
Chenin Blanc
  • Chenin Blanc is native to the Loire Valley of
    France.
  • It is a prodigious producer and adapts well to a
    number of different soils and climates.
  • It is popular throughout the world, although in
    most areas outside of France it is considered a
    simple grape and used for making inexpensive
    wines.
  • Usually made into a clean, crisp, wine with a
    minimum of oak aging, it can be made in either
    sweet or dry styles.

38
Gewürztraminer
  • Gewürztraminer is a white grape, but unlike other
    white varieties, it turns a deep russet color at
    ripeness instead of staying green or yellow.
  • Cool growing conditions help to bring out the
    distinct floral-spicy aroma for which the variety
    is famous.
  • Gewürztraminer makes a delicious dry wine
    however, it is best known for it sweeter styles
    including late harvest dessert wines.

39
Grenache
  • Grenache is the most popular grape in the
    Southern Rhône Valley, where it is the mainstay
    of the Rhône blend Châteauneuf du Pape.
  • It has ripe, fruity, plum-like flavors with
    moderate tanninsqualities that make it useful
    for blending with Syrah, which can be more
    tannic.
  • It thrives under warm growing conditions and can
    support a large cropload on fertile soils.
  • In cooler areas with a lighter crop, it produces
    much better wine.

40
Merlot
  • Merlot is from the Bordeaux region where it is
    sometimes made into a wine by itself, but more
    often is blended with Cabernet Sauvignon.
  • It has similar flavors to Cabernet but has a
    softer mouth feel and gets ripe earlier in the
    season.
  • Merlots have become popular because the good
    flavors and the lighter body make it more
    approachable with novice wine drinkers.
  • Its consumer acceptance has made it one of the
    most widely planted grapes in California. Its
    success has led to overplanting.

41
Muscat Blanc
  • Also called Muscat Canelli, it is a member of the
    Muscat family of grapes.
  • There are more than 200 different varieties of
    Muscat with varying skin color and flavor.
  • It has a distinct Muscat aroma that is
    described as intensely fruity and floral.
  • It can be made in a variety of styles from a
    light-bodied and dry table wine to a fortified
    dessert wine.

42
Petite Sirah
  • Called Durif in France, it is descended from a
    cross between Syrah and Peloursin.
  • Petite Sirah has found a great deal of popularity
    in California.
  • It makes a deeply colored, full-bodied wine with
    lots of fruity aromas.
  • While it makes an excellent varietal wine, it is
    often blended with other reds, particularly
    Zinfandel.

43
Pinot Blanc
  • Known as Pinot Bianco in Italy and Weissburgunder
    in Germany and Austria, it is a green-skinned
    clone of Pinot Gris.
  • Pinot Blanc does best in cool areas and has
    flavors that are similar to Chardonnay, but more
    delicate in nature.
  • In Europe, it is generally used to make crisp,
    light-bodied wines with a minimum of oak aging.
  • In California, a riper style is produced with
    more body and often more oak.

44
Pinot Gris/Pinot Grigio
  • This is known as Pinot Gris in France and Pinot
    Grigio in Italy.
  • The parent of Pinot Blanc, Pinot Gris itself is
    mutated from the red variety Pinot Noir.
  • Although it produces a white wine, the clusters
    have a light pinkish/brown color.
  • It is an early season ripener and is popular in
    cool regions with short growing seasons.
  • It is currently one of the fastest growing
    varieties in America in terms of consumption, due
    to imports as well as new plantings.

45
Pinot Noir
  • The primary grape of Burgundy, it has a
    reputation for producing excellent, long-aging
    wines.
  • It also has a reputation for being both difficult
    to grow and make into wine.
  • Pinot Noir has many clones, from those that are
    suited to sparkling wine production to Burgundy
    clones for table wine.
  • It ripens early and does best in cool conditions.
  • It is a delicate wine and must be treated very
    gently at the winery so that the balance and
    flavor is not lost.

46
Riesling
  • Called White Riesling or Johannisberg Riesling in
    the United States, it is the most famous variety
    grown in Germany.
  • Riesling is similar in character to
    Gewürztraminer.
  • In cool areas, the fruity qualities and tart acid
    that the grape is known for are preserved.
  • It can be made in a number of styles from dry,
    tart table wines to sweet dessert wines.
  • In the 1970s it was the most expensive grape
    grown in California however, it fell out of
    favor as the public started to drink more dry
    wines.

47
Sangiovese
  • Sangiovese is the classic grape of the Tuscany
    region and is the major variety in Chianti wines.
  • The varietys thin-skinned berries leave it
    vulnerable to rain and high temperatures at
    ripeness, and it can sometimes have light color.
  • It produces tart wines with medium body and
    cherry flavors.
  • Sangioveses do well on their own or blended with
    other red varieties such as Merlot or Cabernet
    Sauvignon.

48
Sauvignon Blanc
  • Sauvignon Blanc, also known as Fumé Blanc, grows
    vigorous vines that produce tight clusters of
    thin-skinned berries.
  • The thin skins make it very susceptible to rot.
  • It has a distinct varietal aroma that runs a
    spectrum that includes vegetative, grassy,
    gooseberry, and melon.
  • When grown under cool conditions, the varietal
    character can become very intense.
  • The classic white variety of the Graves district
    in France, it has also found acclaim in New
    Zealand and California.

49
Tempranillo
  • The dominant grape used in Rioja wines of Spain
    and widely planted in Argentina, Tempranillo has
    vigorous vines that ripen early in the season and
    produce thick-skinned berries.
  • It makes an intense wine with excellent color and
    tannins, and its aroma typically has notes of
    strawberries and plums with earthy overtones.
  • It is also grown in Portugal where it is known as
    Tinta Roriz.

50
Viognier
  • From the Rhône region, this distinctive grape is
    difficult to grow and has low yielding vines.
  • It makes a relatively low acid wine with very
    intense tropical and floral fragrances.
  • Sometimes it is blended with other varieties to
    add structure and tone down the strong aromas.
  • It is becoming increasingly popular in
    California, but is still not widely planted.

51
Zinfandel
  • Native to Europe, Zinfandel is best known in
    California.
  • Recent DNA analysis has determined it to be the
    Croatian variety Crljenak Kastelanski.
  • In Croatia only twenty vines were found to be
    still in production.
  • It has large, thin-skinned clusters that have a
    tendency to become overripe in hot weather,
    resulting in a high alcohol wine that has a
    raisiny character.
  • It makes a full-bodied wine with blackberry and
    pepper flavors and light tannins.

52
Summary
  • Growing premium wine grapes is collaboration
    between the winemaker and grower.
  • The vintner lets the grower know what qualities
    are wanted in the fruit, and the grower manages
    the vineyard in a way that will deliver them.
  • Market conditions in the wine business also
    affect prices where popular varieties in high
    demand to the consumer are worth more than
    varieties that have fallen out of favor.

53
Summary (continued)
  • The best grapes are usually produced from
    vineyards that have a long and mutually
    beneficial relationship with the winery.
  • In these situations, a trust between the grower
    and the winemaker develops, and the grower knows
    exactly what kind of fruit that the winemaker
    wants.
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