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Wine Education Wine Wisdom

Wine Wisdom – Know Pinot?

September’s Varietal Hour was all about Pinots. Well almost. Of course, the French grapes; Pinot Noir, Pinot Gris and Pinot Meunier, as well as the Italian grape, Pinot Grigio, were all discussed.

But what about the lesser known or even obsolete Pinot-X grape names? What about a Pinot grape that was bred specifically for one country or a Pinot grape that really wasn’t a Pinot grape? Test your knowledge as we go.

In 1924, at South Africa’s University of Stellenbosch a viticulture professor crossed two French varietals, one more robust with one more difficult to grow, to create a unique grape that would thrive in South Africa’s climate.

    • True
    • False

    ANSWER: True. Professor Abraham Perold performed an open-air hybridization in the vineyard and not in a controlled greenhouse.

    Which two French grapes did Professor Perold cross?

    a) Pinot Noir and Merlot

    b) Pinot Noir and Malbec

    c) Pinot Noir and Cinsaut

    d) Pinot Noir and Gamay Noir

      ANSWER: C. Pinot Noir with Cinsaut or Cinsault, a red grape that is heat tolerant and grown predominantly in the Rhone Valley, Languedoc, Roussillon and Provence regions of Southern France.

      Cinsault is one of the 13 approved grapes allowed to be used to make Chateauneuf du Pape wine.

      • True
      • False

      ANSWER: True. Cinsault is a minor blending grape along with predominately Grenache, Syrah and Mourvedre for red wine in the Southern Rhone region.

      The grape, a cross between Pinot Noir and Cinsault, was named PINOTAGE. Why?

      a) Because Professor Perold wanted it to be a heritage grape of South Africa

      b) Because an old South African name for Cinsaut was Hermitage

      c) Because it took several stages to propagate

      d) Because they didn’t like the name Herminoir

        ANSWER: B and D. When the Cinsault grape originally arrived from France in the 1850’s it was misnamed as Hermitage. And yes, they discarded Herminoir!

        Although Pinotage has failed to develop a significant presence in planted acreage, how many countries currently have Pinotage in their vineyards other than South Africa?

        a)   2

        b)   4

        c)   6

        d)   8

        ANSWER: D. Eight very diverse countries are growing Pinotage: Brazil, Canada, Germany, Israel, New Zealand, Switzerland, U.S. (Arizona, California, Michigan, Oregon, Virginia and Washington) and Zimbabwe.

        Every grape seems to have its day. On May 17 it’s Pinot Grigio Day; Aug. 18 is International Pinot Noir Day; and Dec. 16 is Pinot Meunier Day. Does Pinotage have a day?

        a)   Yes

        b)   No

        ANSWER: Yes. International Pinotage Day is Oct. 12. Hope you didn’t miss it this year!

        Now what about that obsolete Pinot grape?

        In the 1880s and 1890s red French grapes were being planted in California and used to make wines sold as “Burgundy.” Pinot’s many synonyms caused a great deal of confusion when it came to naming the grapes being used to make the wine.

        Which of these names were used as Pinot Noir synonyms in California vineyards?

        a) Pinot Franc

        b) Pinot Pernand

        c) Pinot Noirien

        d) Pinot St George

        e) All of the above

        ANSWER: E. Although three of these grape names are for true Pinot Noir Clones, one turned out later not to be a Pinot Noir Clone.

        In 1997, it was determined through DNA testing that a California grape, believed to be a Pinot Noir clone was actually a grape from southwestern France, known as Negrette. In the same year the Bureau of Alcohol, Tobacco and Firearms (BATF) ruled that Negrette could no longer be called by what name?

        a) Pinot France

        b) Pinot Pernand

        c) Pinot Noirien

        d) Pinot St George

        ANSWER: D. The name Pinot St George was originally used because it was believed that the grape came from the Nuits-St-George region of Burgundy.

        The Negrette grape, although very rare, is from the French region of Frontonnais near Toulouse. Its origin is not known and genetic studies have not been able to determine a source, but legend has it that it was brought to France from the Near East by the Knights Templar.

        a) True

        b) False

        c) Perhaps

        ANSWER: C. Who knows? It’s a legend!

        Negrette is rare not only in France but also California. But a few acres of Negrette can be found in which California county?

        a) San Luis Obispo

        b) Monterey

        c) San Benito

        d) Santa Cruz

          ANSWER: C. The only two wineries I could find that make a Negrette wine are both in San Benito County—Stirm Wine Co. and DeRose Winery.

          If it’s a Pinot cross, bred for a country or a Pinot that isn’t a Pinot, don’t get confused. No matter what it’s called, when you find one you like just open it and enjoy! Cheers!

          —CL Keedy, Wine Education Committee

          Categories
          Education Wine Education Wine Wisdom

          Unusual Facts About Sparkling Wines/Champagne

          Hopefully, for most of us the 2024 Orange County Fair (OC Fair) is now another fun memory in our minds – or is it a “bubbly” memory? A “bubbly” memory of explosions of OC Fair food tastes; wine pouring energetic co-workers; and fun, fair fantasies, I mean memories! The 2024 OC Fair is over – time to celebrate! Below are some fun filled facts about the celebratory drink of Sparkling/Champagne: 

          1. What was the first commercially produced American sparkling wine made from 100 percent chardonnay grapes?

          A. Korbel

          B. Gloria Ferrer

          C. Schramsberg

          D. Scharffenberger

          Answer:

          C. Schramsberg Blanc de Blancs from Schramsberg Winery in Calistoga, California was first made in 1965 and the first commercially produced American sparkling wine made from 100 percent chardonnay grapes.

          2. Because they tend to have a bit more body, which wine style generally goes well with main courses:

          A. Roses

          B. Bruts

          C. Blanc de Blancs

          Answer:  A. Roses

          3.  True or False: There is no such thing as vintage champagne.

          Answer:

          False. Vintage Champagne is made from grapes from a single year harvest. Non-vintage Champagne is a blend of grapes from harvests from different years. 

          4.  Approximately how many bubbles does a normal glass of Champagne have?

          1. 3 million
          2. 900,000
          3. 2 million
          4. 1 million

          Answer:

          D. Approximately 1 million. The one million figure comes from Gérard Liger-Belair, PhD, in the department of physics at the University of Reims Champagne-Ardenne, in France – he used special high-speed cameras!

          5.  The wire cage that holds a sparkling wine cork into the neck of the bottle is called a:

          A. Birdcage

          B. Stall

          C. Helmet

          D. Muzzle

          Answer: D. Known in French as a muselet or muzzle, the wire cage that holds a Champagne or sparkling wine cork in place is very important in opening a bottle of bubbly safely. The muzzle should not be removed before the cork is eased out. Rather, the muzzle should be loosened (about six turns will loosen it), and then the wire removed with the cork at the same time.

          6.  Which of the below sparkling wines is usually NOT made in the traditional method of second fermentation in the bottle?

          A. Spanish Cava

          B. Italian Lambrusco

          C. South African Cap Classique

          D. French Crémant

          Answer: 

          B. Lambrusco is usually what the Italians call frizzante (fizzy), not quite sparkling enough to be considered spumante (sparkling). Most is made by the Charmat method also known as the “Tank Method,” in large pressurized tanks. That said, just a few top Lambruscos are made by the Traditional method.

          7. Which sparkling wine is not made in the Traditional Method or Method Champenoise?

          A. Crémant d’Alsace

          B. Prosecco

          C. Cava

          D. Franciacorta

          Answer: B.

          Prosecco is made by the Martinotti, Charmat, or tank method. In this method, the second fermentation (which creates the bubbles) takes place in a large tank. By contrast, in the traditional (Champagne) method, the second fermentation takes place inside each individual bottle. This is one of the reasons Prosecco is relatively inexpensive, while Champagne is relatively expensive.

          8.  Most of us know that the bubbles in a sparkling wine or champagne come from a second fermentation process. There are different methods to achieve this second fermentation process. In the Traditional/Classico/Method Champenoise methods a “Liqueur de Tirage” or dosage is inserted inside the bottle. This “Liqueur de Tirage” can be comprised of:

          A.  A wine-base and sugar (cane) liquid

          B.  A wine-base, sugar (cane), yeasts (indigenous or selected), and the addition of minerals.

          C.  A wine-base, sugar (cane), yeasts (indigenous or selected),

          D.  All of the above

          Answer:  D

          9. What are the three main grapes that French Champagne regulations require to be used in making Champagne?

          1. Chardonnay, Pinot Noir, Pinot Blanc
          2. Chardonnay, Pinot Grigio, Pinot Noir
          3. Chardonnay, Marsanne, Pinot Noir
          4. Chardonnay, Pinot Noir, Pinot Meunier

          Answer: 

          D. Chardonnay (white), Pinot Noir (red), Pinot Meunier (red)

          10. French Champagne regulations require at least 15 months of aging for Non-Vintage Champagnes including 12 months of lees aging before release, but Italian regulations require how many months of lees aging for their Franciacorta?

          1. 18
          2. 22
          3. 15

          Answer:

          A. Franciacorta must be aged 18 months, 24 months for Rose, 30 months for Millesimato (vintage) and 60 months for Riserva.

          11. What region is the largest sparkling wine region in France?

          A. The Loire Valley

          B. The Rhône Valley

          C. Champagne

          D.  Provence

          Answer:

          C. Champagne

          12. What region is the second largest sparkling wine region in France?

          A. The Loire Valley

          B. The Rhône Valley

          C. Provence

          D. Alsace

          Answer: 

          A. The Loire Valley. More sparkling wine is made in the Loire than in any other French region except Champagne.

          13. This rustic method of making sparkling wine predates the Traditional Method and allows the wine to naturally re-ferment in the bottle causing wine to be carbonated but in more of a frizzante (fizzy) style. The wine is bottled before primary fermentation is finished, without the addition of secondary yeasts or sugars resulting in a cloudy, rustic bubbly that can sometimes smell pretty funky. This method is called:

          1. Pet-Nat
          2. Ancestral
          3. Petillant Naturel
          4. All of the above

          Answer:

          D. Pét-Nat is a contraction of the French term pétillant-naturel (natural sparkling). Pét-Nat sparklers can be white, rosé, or red and are usually stoppered with a crown cap (just like beer). Because of the way they are made, the sparklers have highly unpredictable flavors.

          Next time you drink a glass of sparkling, think of it as what it really is, an explosion of bubbles – celebration bubbles! Cheers!

          —Linda Flemins and CL Keedy, Wine Education Committee

          Categories
          Education Wine Education Wine Wisdom

          WINE WISDOM

          “The Fault, Dear Brutus, is not in our stars…”

          Although William Shakespeare is not known as an oenophile, he was more prophetic than he imagined in his somewhat famous line from Julius Caesar. Yes, the fault is not in our stars.

          The fault can be in our wine as many learned last month during the excellent Fault Workshop put on by OCWS members Don and Mary Ann Mayer. However, the fault can also be in our terroir.

          Two articles, one by Natasha Geiling in Smithsonian Magazine (August 2014) titled “Why Earthquakes Make Napa Wine Taste So Good,” and the other by Elin McCoy in Decanter China magazine (July 2017) titled “Seismic shifts: Wines on fault lines,” delve into the effects of our shifting California soils on the vineyards we visit and the wines we drink.

          But shifting soils and quaking barrel rooms are not unique to our home state, and neither is planting vineyards and building wineries on fault lines. You can find this in Oregon, and farther afield the same is true in Eastern France, New Zealand, Australia and Italy.

          Is there a perceived benefit that overrides the associated risks? Yes, it’s the soil’s diversity—soil composed of limestone, sedimentary rocks, volcanic rocks and pieces of ancient sea floor millions of years old that has resulted from the formation of fault zones and the faults’ subsequent activity.

          This mixture of soils is believed to add to a wine’s aroma and taste complexity.  No scientific data corroborates this belief but some winemakers contend that some of the world’s best vineyards are planted near fault zones.

          1. Which California wine region, shaped by two monumental geological events, 40 million and 30 million years ago, has soil diversity of over 100 variations (equal to one half of the world’s soil orders)? These soil variations enable the growth of a wide diversity of grape varietals.
            1. Napa
            2. Mendocino
            3. Sonoma
          2. How many distinct American Viticultural Areas (AVA) each unique due to its soil and climate does Napa Valley have?
            1. 12
            2. 14
            3. 16
          3. In which Rhone Valley region did the Nimes fault push up limestone slabs, which are rare in the Rhone Valley, to high elevations making terraces where the best Grenache wines come from?
            1. Rasteau
            2. Vacqueyras
            3. Gigondas
          4. In which Southern Oregon AVA is the Abacela Winery’s The Fault Line Vineyard (named for the fault that runs through it)? This vineyard has rocks that are 20 million years old on one side of the fault and rocks that are over 200 million years old on the other side.
            1. Rogue Valley
            2. Umpqua Valley
            3. Applegate Valley
          5. What eastern French wine region lays between two major parallel faults and is crisscrossed by many smaller faults providing a broad soil diversity in a compact area, which may be the reason for the region’s 51 Grand Crus including the well-know Rangen de Thann Grand Cru Vineyard?
            1. Alsace
            2. Jura
            3. Savoie

          So don’t get the shakes peering at fault lines, it’s not a tragedy. And remember, it’s no fault of your own if you just find a wine you like and enjoy it. Cheers!

          — CL Keedy, Wine Education Committee

          Scroll down for answers:

           

           

           

           

           

           

          Answers
          1. a
          2. c
          3. c
          4. b
          5. a

           

          Categories
          Education Wine Education

          Wine Wisdom

          YOUR MISSION, SHOULD YOU CHOOSE TO ACCEPT IT …

          1. The first vitis vinifera grape, known as the Mission grape, was planted in the “New World” in the 1500s which country:
            1. Peru
            2. Mexico
            3. Argentina
          2. When the Mission grape was first planted in the United States in the early 1600s it was planted in an area that was to become which state:
            1. California
            2. Arizona
            3. New Mexico
          3. The Franciscan monks who built the California missions planted Mission grapes to fulfill their need for wine. Where was the Mission grape first planted in California in 1769?
            1. Mission San Diego de Alcala
            2. Mission San Luis Rey de Francia
            3. Mission San Juan Capistrano
          4. The Mission grape, having originated in Spain, came from which Spanish wine region?
            1. Galicia
            2. Castile-La Mancha
            3. Rioja
          5. In 2007 DNA analysis determined that the Mission grape was the same as an ancient Spanish grape: Listan Prieto (which can mean Dark, Black or Red Palomino). However, the same grape has different names in different South American Countries. Which pair of these Countries/Grape Names is correct:
            1. Peru/Negra Criolla
            2. Argentina/Criolla Chica
            3. Chile/Pais
            4. All of the above
          6. The Listan Prieto is no longer grown in Spain but is grown only on which of these European islands that has 71 acres of the grape? (Hint: It has the highest vineyards in Europe at 5,780 feet above sea level on the slopes of Mount Teide volcano.)
            1. Canary Islands
            2. Azores Islands
            3. Balearic Islands
          7. The oldest living Mission vine, planted in 1770 and known as both the Trinity Vine and the Vina Madre, is planted at which mission that in the 18th century was making 35 million U.S. gallons of wine:
            1. Mission San Gabriel Arcangel
            2. Mission San Miguel Arcangel
            3. Mission San Rafael Arcangel
          8. You can see an old Mission vine, planted in the early 1800’s from a cutting of the Trinity Vine, that is still bearing fruit, and covers a 400 square foot pergola at:
            1. Mission San Gabriel Arcangel
            2. The Huntington Library, Art Museum and Botanical Gardens
            3. The Avila Adobe, Olvera Street, Los Angeles
          9. The historical, typical wine made from Mission grapes is a fortified, sweet, high alcohol, dessert wine. What is it called:
            1. Marsala
            2. Angelica
            3. Maderia
          10. In the 1880s, Mission vine acreage in California was estimated at 30,000 acres. By 2019 that acreage had been reduced to an estimated 400 acres. Which of these wineries/vineyards have old vine Mission vineyards?
            1. Gypsy Canyon Winery, Santa Barbara County
            2. Deaver Vineyards, Amador County
            3. Somers Vineyard, San Joaquin County
            4. All of the above

          Bonus Question

          What year did the show Mission: Impossible first air on TV:

          1. 1964
          2. 1966
          3. 1968

          This Wine Wisdom will not self-destruct in five seconds. Don’t disavow all knowledge of this mission. If you find the wine, enjoy it. Cheers!

          —CL Keedy, Wine Education Committee

          Answers

          1. b
          2. c
          3. a
          4. b
          5. d
          6. a
          7. a
          8. c
          9. b
          10. d
          11. Bonus: b

           

           

          Categories
          Education Wine Education

          When and Where Did it all Begin?

          Before Thomas Jefferson planted 24 European varietals at Monticello in 1807; before the first American commercial winery was founded by John Dufour in Kentucky in 1799; and before the American Declaration of Independence was signed in 1776, the Franciscan Friars in 1769 planted California’s first vitis vinifera grapes at Mission San Diego de Alcala.

          And in 1771 they planted the same varietal that was to become known as the Mission grape at Mission San Gabriel Arcangel. Centuries later the Mission grape, through DNA testing, would be identified as Listan Prieto, a red grape from the Spanish region of Castilla-La Mancha. But that’s a topic for another time.

          By the mid 1860s, as the Civil War ended and German, Italian and French immigrants moved from the East Coast to San Diego, bringing vines and viticulture with them. The San Diego area wine industry grew for the next 50-plus years. However, a combination of events, which included the great flood of January 1916 caused by two weeks of rain from an El Nino storm, prohibition and Word War II, overwhelmed San Diego’s wine industry.

          The recovery of San Diego’s wine production was marked by the creation of the San Pasqual Valley AVA in September 1981 as the fourth AVA established after Augusta, Missouri (June 1980), Napa Valley (January 1981) and Santa Maria Valley (August 1981). The San Pasqual Valley AVA has a total area of 9,000 acres along the banks of the San Dieguito River near Escondido with a Mediterranean climate conducive to growing Grenache, Merlot, Sangiovese, Tempranillo and Viognier.

          In December 2005, San Diego was approved for a second AVA in Ramona Valley. Surrounding the town of Ramona, this AVA added 89,000 acres to San Diego County’s viticulture lands. And there are now more than 115 wineries in the county. So whenever or wherever it began, if you have the wine enjoy it!

          —CL Keedy, Wine Education Committee

          Categories
          Wine Education

          Wine Wisdom – Veraison

          The Vine’s Annual Cycle – from Weeping to Veraison

          It’s often said that wine is made in the vineyard and there are several factors that make this true. One factor is the vineyard workers who care and tend for the vines. Another factor is the grape vine. The amazing plant that year after year, through a well-established annual growth cycle, produces the fruit that is made into wine.

          What is that well-established annual cycle? After the harvest and during the winter months grape vines are dormant conserving energy for spring and new growth. It’s during the spring that the vine’s annual cycle begins to focus on wine. As the ground temperature begins to rise above 50 degrees, sap will begin to flow upward in the vine and out the tips of the canes (the vine’s branches) that were pruned during the winter months. This is referred to as “weeping.”

          Within days, bud break occurs, greenery and tiny shoots emerge from the nodes left on the canes. Over the next one to two months, the shoots and greenery grow into new canes and leaves.

          Flowering then begins. Tiny clusters of flowers appear along the canes and since vinifera grapes are self-pollinating, insects are not necessary for fertilization. Each fertilized flower becomes a “berry” and with the immature grapes sometimes being called “berries,” referred to as berry set or fruit set.

          Over the following three to four months the vine, taking on water and nutrients and benefiting from the sun will grow the grapes from small, hard, green berries, high in acid and low in sugar to physiologically mature grapes that are higher in sugar and lower in acid. This important step in grape production is known as veraison and is when red grapes begin to color and white grapes become translucent or golden. Harvest is now near and the winemakers take over the responsibility of turning the vine’s hard work into the wine that we all enjoy.

          From weeping to veraison—intrigued? Good, and if you like the wine then enjoy it! Cheers!

          Do you have a question on wine, submit it to us at office@ocws.org?

           —Wine Education Committee, CL Keedy

          Categories
          Education Wine Education

          Wine Wisdom – Montepulciano

          Do you like Montepulciano? Are you talking about geography or wine?

          If you are talking geography, the town of Montepulciano, located in the Tuscany region of Italy, makes beautiful Vino Nobile di Montepulciano wines (locally called Prugnolo Gentile) using Sangiovese grapes.

          There are two basic qualities of Vino Nobile di Montepulciano wines. The higher quality is Vino Nobile di Montepulciano DOCG (Denominazione di Origine Controllata e Garantita) requiring a minimum of 70% of Prugnolo Gentile Sangiovese grapes whose taste is often referred to as combining the elegance of Chianti Classico and the power of Brunello.

          The lesser quality wine, but still delicious, is referred to as Rosso di Montepulciano DOC (Denominazione di Origine Controllata).  More on the four types of classification for Italian wines (DOCG, DOC etc.) to come in a future article.

          If you are talking wine, then that’s Montepulciano D’Abruzzo made from the Montepulciano grape in Italy’s central, eastern region of Abruzzo. In central and southern Italy, Abruzzo is the most productive region after Tuscany. In Abruzzo a majority of the wines are produced by co-ops. Most wines in this area are unremarkable and therefore more affordable, however, you can believe that efforts are being made to change that!

          Montepulciano, are you talking geography or wine? Confused? Don’t be, if you like the wine then enjoy it. Cheers!

          Do you have a question on wine, submit it to us at office@ocws.org

          – Linda Flemins, CL Keedy and the Wine Education Committee

          Categories
          Education Wine Education Wine Wisdom

          What does “% ABV” on my Wine’s label mean?

          Winemakers are required by federal and state laws to list the alcohol level of a wine on the wine’s label. And “% ABV” stands for percentage alcohol by volume. Since wine labels get printed before final alcohol levels can be measured, California laws permit some leeway on the stated alcohol level.

           

          If your wine’s label states 14% ABV or less, the allowed variance is 1.5%, and if the label states 14.1% ABV or higher, the allowed variance is 1%. So, a wine labeled 14% ABV can be as high as 15.5% or as low as 12.5% and a wine labeled 12.5% ABV can be as low as 11% and as high as 14%, while a wine labeled 14.1% ABV can be as high as 15.1% and as low as 13.1%.

           

          Too much math? Nevermind. If you like the wine then enjoy it. Cheers!

           

          Do you have a question on wine, submit it to us at office@ocws.org?

           

          — Linda Flemins, CL Keedy, Wine Education Committee

           

          Categories
          Wine Education

          Wine Education 101: What is a Wine Flaw or Fault?

          Most often, we open a bottle of wine and are greeted with wonderful aromas and flavors that delight our senses and taste buds.  However, on a rare occasion, and sometimes in home winemaking, we encounter less than pleasant aromas and tastes.  Are these considered wine flaws or wine faults – and what is the difference?  What we would most like to know is how to identify these and what causes them. 

          To start with, let’s understand the difference between a wine flaw and a wine fault.  A wine flaw is an imperfection in the wine, such as a slight off-odor, minor cloudiness, bubbles or small particles in the wine.  A wine flaw might also include an imbalance with acidity/sweetness, short finish, lack of exceptional aroma or flavor, or color that is slightly off from expectations for that varietal.  These are all considered wine flaws because they are not considered normal for the wine type but they are minor enough that the wine is still drinkable. 

          On the other hand, a wine fault is a major deviance from the normal characteristic of the wine and causes it to be undrinkable.  A wine that has developed cork taint is usually so pungent that the wine is undrinkable.  Likewise, a wine that has developed high volatile acidity (VA) will be so sharp and acidic that it too is undrinkable.  These are both examples of wine faults.

          The majority of wine flaws and faults can be grouped into:  oxidation, sulfur compounds, microbiological, and environment.  These are often the result of poor winemaking practices or decisions.

          Oxidation is the most common cause of wine faults, with oxygen being both a friend and foe in the winemaking process.  During fermentation, oxygen is our friend as it is vital for the yeasts to thrive and perform their job of converting sugar into alcohol.  After primary fermentation, oxygen often becomes more of a foe as it can become the catalyst for numerous reactions including a rise involatile acidity. 

          Other common wine faults fall into the Sulfur Compounds category.  Negative sulfur compounds, such as hydrogen sulfide (H2S), are often associated with the olfactory flaw known as “reduced” notes.  This means that you have a high amount of negative sulfur-based compounds and not enough available oxygen in the wine to mitigate these compounds.  In winemaking, there is a fine balance between a “reductive” environment (“low redox potential”) where H2S will persist, and an “oxidative” environment (“high redox potential”) where sulfurs will often precipitate out. 

          Microbiological faults are often the result of contamination with bacteria or yeasts that have not been inhibited by sufficient sulfur dioxide (SO2), which serves as an antimicrobial and antioxidant agent in winemaking.

          Environmental faults are the easiest faults to avoid by simply ensuring that winemaking and storage facilities follow best practices in environmental controls such as temperature and light.

          Below is a description of some of the common wine flaws (if minor) or faults (if excessive):

          Oxidation Faults

          Flaw/FaultSensory DescriptionCause
          AcetaldehydeSmells like sherry, nutty, bruised apple or dried out straw.Wine is exposed to too much air during winemaking/bottling. Also result of film bacteria (Acetobacter) on surface of wine.  Low SO2 also contributes to this development.
          Surface Yeast Contamination (Candida)Smells like musty wet cardboard, acrid, sherry.Too much headspace in container and oxygen is touching the  wine surface.  Low SO2 contributes to this development.
          Acetic Acid / VA (Volatile Acidity)Smells sharp like vinegar or pickles.Typically caused by acetic acid bacteria (Acetobacter) but can also be lactic acid bacteria. Excess oxygen in the headspace of tanks, barrels or carboys. Low SO2 levels in wine. 
          Ethyl Acetate / VA (Volatile Acidity)Smells sweet or fruity at low levels. Sharp, acetone or nail polish remover at high levels.Oxidation of wine along with microbial spoilage such as Acetobacter.

          Sulfur Faults

          Flaw/FaultSensory DescriptionCause
          Sulfur Dioxide (SO2)Smells like a burnt match head; sharp/acrid, nose burn sensation.Sulfur dioxide is often added to wine as an antioxidant or antimicrobial agent.  But too much added can cause this sulfur flaw.
          Hydrogen Sulfide (H2S)Smells like rotten egg. Very pungent and offensive but can dissipate with aeration.Reduction of elemental sulfur residue (from fungicide sprays on grapes, soil). Yeast stress from lack of nitrogen/nutrients or temperature stress. Lack of oxygen during fermentation.
          Ethyl MercaptanSmells like garlic/onion, cabbage, vegetal, skunk. Very pungent and offensive.Existing H2S reacts with ethane to form mercaptans. Yeast metabolizing sulfur in the lees (during fermentation) or during aging from H2S that was not removed earlier.
          Thiols & DisulfidesSmells like burnt rubber, garlic/onion, canned corn, cooked cabbage. Very pungent and offensive.Further oxidation and development of ethyl mercaptan (ethane or methane thiols). Difficult to treat at this advancement.

          Microbiological Faults

          Flaw/FaultSensory DescriptionCause
          Brettanomyces 4-Ethyl-guaiacol (4EG)Smells of smoky, spicy, cloves.Contamination of Brettanomyces (spoilage yeast) due to improper sanitation and inadequate SO2 levels.
          Brettanomyces 4-Ethyl-phenol (4EP)Smells like stables, horsey, sweaty-saddles.Contamination of Brettanomyces (spoilage yeast) due to improper sanitation and inadequate SO2 levels.
          Brettanomyces 4-Vinyl-phenolSmells medicinal like plastic Band-aid bandages.Combination of both 4EG and 4EP also due to improper sanitation and inadequate SO2 levels.
          Yeast / Ongoing FermentationSmells yeasty with visible cloudiness and fizziness.Residual sugar is left remaining in the wine with insufficient SO2 to inhibit and/or lack of sterile bottling.
          Lactic Acid BacteriaSmells like a swampy, stale dishcloth or sauerkraut. Wine may appear turbid and slightly effervescent.Lactic acid bacteria (LAB) are used to convert malic acid to lactic acid during malolactic fermentation (MLF). Caution must be taken to ensure that MLF is complete before bottling or that MLF has been properly inhibited, followed by sterile filtration.
          DiacetylSmells like rancid butter, buttery, butterscotch.Diacetyl is produced by the metabolism of citric acid in the wine during malolactic fermentation (MLF). Can be considered nice when this aroma is desired, but is usually not desired in red wines.
          GeraniolSmells like crushed geranium leaves, floral, sweet, bubblegum.This fault occurs when lactic acid bacteria reacts with excessive amounts of potassium sorbate (sorbic acid) during malolactic fermentation.

          Environmental / Other Faults

          Flaw/FaultSensory DescriptionCause
          Cork Taint (Trichloranisole / TCA)Smells moldy, musty (wet newspapers), and earthy like decayed wood. Fruit aromas are masked.Caused by a reaction between chlorine (cleaners) or bromophenols (fungicides) with fungus often found in corks.
          Heat DamageSmells like cooked fruits or maderized wine.Excessive storage temperatures for prolonged periods or excessive temperature fluctuations
          LightstrikeDelicate white wines may take on a wet wool or wet cardboard characteristic.Caused by excessive exposure of white wines to light. Wine bottles should be dark glass and/or stored in dark environments.
          Excessive OakOverly oaky and loss of fruit characters.Wine spent too much time on oak.
          Acid ImbalanceWine tastes flabby.Too low TA (tartaric acid) and too high pH in wine.
          SedimentsWine smells fine but there are visual sediments in the wine.Crystals may be due to tartrate instability; small sediments may be due to unfiltered wine; dark sediments in red wine may be due to unstable color (anthocyanin-tannin bonding).
          PlasticWine smells like plastic or kerosene.The use of non-food grade plastic containers in winemaking.

          Many of these wine flaws/faults can be avoided altogether by:

          • Start with clean grapes and sanitized winery equipment in appropriate environment.
          • Make sure that you maintain adequate SO2 levels in the wine.
          • Maintain a low pH (higher acidity) which is more resistant to microbial activity.
          • Monitor fermentations (primary, MLF) to completion.

          Let’s hope that all your wine tasting experiences will be pleasant without experiencing any of these wine flaws or faults!

          – Irene Scott, WSET-3, CSWS
          UC Davis Winemaking Certificate 2020
          OCWS Wine Education Chair
          irene@ocws.org

          Categories
          Wine Education

          Wine Education 101: Stay Tuned for More Classes!

          Many members have enjoyed our previous in-person OCWS Wine Education classes in 2019 and early 2020. Unfortunately, we had to postpone our remaining 2020 in-person classes due to COVID-19. Since the COVID-19 situation is still uncertain, we are going to continue our classes in the webinar format until the time comes when we can hold these classes in person again. Here are some wine education classes that you can look forward to:

          · November 8, 2020 (Sunday @ 3 pm): PAIRING WINES WITH YOUR HOLIDAY MEALS—Learn about the 5 basic food tastes and how they impact the taste of your holiday food.

          · December 6, 2020 (Sunday @ 3 pm): CELEBRATING THE HOLIDAYS WITH SPARKLING WINE—Discover different sparkling wines with which you can celebrate the upcoming holidays.

          · January 10, 2021 (Sunday @ 3 pm): HOW TO TASTE WINE—Learn how to identify the aromas and flavors in your wine.

          · February 7, 2021 (Sunday @ 3 pm): WINES OF SPAIN—Learn about the history of Spanish winemaking, their regions and their wines.

          · March 7, 2021 (Sunday @ 3 pm): BORDEAUX – WHAT’S THE BIG DEAL?—Learn what makes Bordeaux wines some of the most sought after in the world.

          · April 11, 2021 (Sunday @ 3 pm): JUDGE WINE LIKE A PRO—Learn how wine professionals and judges evaluate a wine for its quality.

          · May 2, 2021 (Sunday @ 3 pm): AMERICAN WINE REGIONS AND THEIR WINES—Explore the different wine regions in America, its wines and native grape varietals.

          After the 2021 summer wine competitions and OC Fair events are done, we can expect more OCWS Wine Education classes to resume in September 2021. Please note that the above topics and dates are subject to change. Additional details will be announced one month prior to class.

          If you have any questions or any class suggestions, please contact me at irene@ocws.org.

          – Irene Scott, WSET-3, CSWS
          UC Davis Winemaking Certificate 2020
          OCWS Wine Education Chair