2. TODAY’S DISCOVERIES:
The seasons of the winery/vineyards
Understanding varietals
How wine is made
Grafting and vine disease
History of North American Wine
The regions of North American Wine
3. SEASONS OF THE VINEYARD I
January
Pruning as grapes only grow on new vines
Barrel topping-off and bottling of older
wines
February
Racking of the barrels
March
Planting new vines is the focus of the
vineyard
Guards are installed to protect tender new
shoots from hungry rabbits
4. SEASONS OF THE VINEYARD II
April
Vines are trimmed to keep the plant‟s energy
focused on flowering
Topping-off and racking continues
Finish bottling older wines
May
Late frosts can kill young plants; spraying
water protects them from freezing
In the cellar, bottled wines are cased to
prepare for distribution
5. SEASONS OF THE VINEYARD III
June
Trellising: Shoot-positioning is done by
wiring the new vine shoots to help sunlight
reach the fruit and new growth
Fruit Set is when the grape berries first form
after flowering
July
Spraying against pests is a major priority
Major efforts to minimize fungal diseases
Further bottling if temperatures allow
6. SEASONS OF THE VINEYARD IV
August
Vendage Vert (The Green Harvest): Low-
yield or inferior-size bunches are trimmed-
off to concentrate the energy into the best
berries
Ver jus may be pressed and bottled
Veraison: Grapes are now beginning to
ripen; red varietals are changing from
green to red
7. SEASONS OF THE VINEYARD V
September
The Crush (the harvest)!
Growers decide the best time to harvest and
then find workers to pick the fruit or have
machinery ready and trucks waiting
Check the brix level for ripeness
Whites to the press; reds to the tank
Chaptalization as permitted by law
8. SEASONS OF THE VINEYARD VI
October
Picked-over vines will now benefit from the
new light exposure
In the fermenting room, the freshly-pressed
mash is now starting to ferment
Topping-over or punching-down the cap
(delicate wines like Pinot Noir) of floating
skins is done to help release flavor, color
and tannins
Extended Maceration (before fermentation) if
and when needed (if juice is weak)
Signée: bleeding-off a Rosé (when juice is
weak)
9. SEASONS OF THE VINEYARD VII
November
In the cellar, fining (clarification) of second-
year red wines takes place
Fining is done with egg whites, gelatin & special
forms of clay (bentonite or diatomaeceous soil)
First-year wines are transferred from
fermentation vat to barrels
The Press: Free-run wine, press wine, and the
“cake”
Oak-aging and barrel “racking” (pumping
from one barrel to another without the
sediment)
10. SEASONS OF THE VINEYARD VIII
December
Vine cuttings are propagated to keep a
favorable varietal
Early tastings are done to evaluate the wine
in progress
Blending: usually done by consensus
Some wineries continue temperature-
controlled bottle-aging for reds until ready
for vintage release
Consumers may continue bottle-aging until reds
drop the tannin sediment (dregs) and decant
before serving
11. DISEASES OF THE VINE
Phylloxera disease almost destroyed
the French vineyards in the late
1800‟s.
Grafting viniferous varietals to the
resistant lambrusca root
stock, saved the industry.
Pierces disease continues to plague
the vines, grafting cannot help.
12. PHYLLOXERA ATTACKS THE ROOT Pierce’s disease (glassy winged
sharp shooter) attacks the leaves
13. GRAFTING
Grapes mutate very readily. An entire
varietal may be changed simply by
grafting. This process saved the
European vines.
17. WHAT DOES “OLD VINE” REFER TO?
A reference to the age of the vine the
grapes are grown on; older vines will
provide more intense extracted flavor in
the wine.
0-10 years old: “Young” vine
11-50 years old: “Middle” or “Mature” vine
51-80 years old: “Old” vine
Over 80 years old: “Ancient” vine
18. THESE VINES WERE PLANTED IN 1851:
They are often
referred to as
gnarly vines
19. RED/ BLACK GRAPES = RED WINE
GREEN/YELLOW GRAPES = WHITE WINE
SO, HOW DO THEY MAKE PINK WINE?
Rosé, Rosado, Rosato:
By any other name would taste as dry…
Blush:
Soda-Pop Sweet (perfect for new Wine
Afficionados who grew-up drinking soda)
Three ways…
20. Yes, there are pink
grapes!
+ =
=
Signée: the ”bleeding
off”
Blend red juice with white juice!
21. BUT HOW IS WINE MADE?
First, the grapes are monitored and
when they have the perfect balance
of taste, acid and brix, they are
harvestedBY HAND: BY
MACHINE:
22. SECOND, THEY ARE DE-STEMMED
(IN RED WINE VARIETALS)
In this step, the
stems are
removed from the
grapes. Stems
carry harsh
tannins so this is
usually done
before the grapes
are crushed, so as
not to influence
the wine.
23. NEXT, THEY ARE CRUSHED, OR WHOLE-BERRY
FERMENTED (CARBONIC MACERATION)
For example, if he or she is trying to create a fruity
aroma, they might decide to leave the berries nearly
intact.
The skins of the
grapes are broken
to release the juice.
Winemakers will
have their own
preferences
concerning the
amount of crushing
that should occur.
24. PRIMARY FERMENTATION
In this step, yeast
cells in the juice
feed on sugars and
produce carbon
dioxide and
alcohol
Winemakers will
often add extra
yeast to insure a
stable conversion
instead of simply
relying on the wild
yeast found on the
grapes
25. “FREE-RUN” AND “PRESSED” WINES
After fermentation, a
valve is opened in the
bottom of the tank, and
what drains out is
called free-run
wine, which is the best.
Afterwards, the
remaining skins and
seeds are pressed and
more wine is extracted
(pressed wine), which
is of lesser quality
than free-run wine.
Nonetheless, winemakers will use pressed wine to
increase their grape yield, though is usually for lower-
end releases.
26. SECONDARY FERMENTATION
Aging and secondary
fermentation happen at
the same time. The yeast
continues to ferment
slowly
The goals of the
winemaker will determine
the length of time this
fermentation will be
allowed to continue
A fine wine might stay in
oak barrels for quite some
time while a home-style
variety could spend only
It is determined how much
percentage of a wine
batch should go through
Malolactic fermentation
and/or Sur Lie
27. FILTERING
A brilliantly clear wine is
more desirable than a cloudy or
hazy one, which may taste
fine, but does not look
appealing
This is why most commercial
wines are filtered, leaving them
sparkling clear and virtually
incapable of re-fermenting
Filtration removes
yeast, bacteria, and grape/fruit
debris from the wine
This not only renders the wine
instantly clear, it also makes the
wine more stable without the
yeast or bacteria that could feed
off any residual sugar
As a result, the
amount of SO2 and other
chemical preservatives
can be reduced
Different processes are
used for fining & filtering
28. BOTTLING
The final step
when the wine is
bottled for sale
Sulfites are often
added to help end
the fermentation
process and
preserve the wine
The bottle is then
sealed with a cork
29. THE “CORKED” WINE
The damage to wine from “tainted” corks has
caused great loss of revenue for wineries
Cork trees can take up to ten years to
produce enough bark to harvest for corks
Hence the emergence of screw-caps…
30. THE “CORKED” WINE II
Air-purifying technology designed by NASA
in the 90’s to keep produce fresh in
space, has found a new, more down-to-
earth use:
Neutralizing TCA, the chemical primarily
responsible for cork taint in wine
TCA in wine causes “cork taint”, a defect
that affects 2%-7% of wine bottles, and
imparts an unappetizing moldy, dank smell
into the wine
31. NO MORE CORKED WINE!
When tested by an independent British
wine laboratory, NASA’s technique was
found to remove up to 95% of TCA from a
sealed room within 24 hours
Works by drawing air through a box
containing a bed of titanium dioxide catalyst
and irradiating it with UV light , which oxidizes
any organic contaminants
May have other applications in winemaking
and is already being used in
hospitals, research centers and for food
storage
32. American Wine Fun Facts:
Fourth in production behind Italy, France and
Spain
Every state has at least one winery; even in
Alaska!
Production:
California ranks #1 (90% of all American
wines)
New York is #2, followed by Oregon &
Washington
Approximately 5,400 commercial wineries in
33. HOW DID IT ALL BEGIN IN AMERICA?
Grapes were wild and so prolific in
America, that the settler‟s nicknamed the
country “Vinland”
These were “unsophisticated” varietals of
Vitis Labrusca that made “foxy” wines, but
had strong root stock making them less
susceptible to disease (saved the European
wine industry from Phylloxera)
Wild Vitis Labrusca varietals such as
Catawba (a pink grape), Niagra, Concord, and
others, are still being made into wine in many
34. HOW DID IT ALL BEGIN IN AMERICA?
There were other wild grape families in the New
World in addition to Vitis Labrusca:
Vitis Riparia (hybrids like Baco Noir &
Frontenac)
Vitis Rotundifolia
(Scuppernong/Muscadine)
Vitis Aestivalis (Norton)
Settlers began making wine from these wild
grapes for religious sacrament and personal
consumption (it was a safe beverage to
drink, as it was antispetic)
35. HOW DID IT ALL BEGIN IN AMERICA?
Spanish missionaries arrived in California
and made “Mission Wine” throughout the
territory
In 1920, the wine industry was devastated
when the 18th Amendment prohibited the
production and consumption of alcohol
except for sacrament
The 21st Amendment repealed Prohibition in
1933
It took many decades for the wine industry to
recover, as the Great Depression resulted in a
36. In 1886 a beverage was invented which significantly
changed the taste preferences of the American public….
After WWII, returning American soldiers brought back a
taste for European-style wines, though it still took another
15-20 years for any significant shift to drier wines
As these sugary-
sweet beverages
became more
popular, many
American consumers
were turned- off by
dry, European-style
wines; tastes shifted to
sweet and fortified
wines like Sherry and
Port…
37. THE 1970’S…
During this time, American wines achieved a
higher level of sophistication
The rest of the world didn’t take the American
wine industry serious…
But then, in 1976, something
miraculous happened! If you saw
the movie “Bottle Shock” you
already know what it was!
38. A Napa Valley winery, Château Montelena’s
Chardonnay shocked the wine world by
winning a wine competition in Paris against
a French Premier Cru Burgundy!
Soon, vineyards began to expand…
American packaging and marketing was changing the
face of wine for the world
The U.S. did not regulate it’s winemaking as the rest of
the world did
Altering bottle shapes, labeling, varietals and vinicultural
practices caused a paradigm-shift in the wine industry
39. In 1978, the AVA (American Viticulture Area) was created
to designate specific wine growing regions and areas
To qualify as an AVA an area must meet the following
criteria:
1. Be precisely defined on a geological map
2. Use a name that has been commonly or historically
associated with the region
3. Have climate, soil, aspect (slope), elevation and other
topographical and geological features that make it
unique from surrounding areas
The Federal Bureau of Alcohol, Tobacco & Firearms (BATF)
Keeps control of AVA’s and labeling laws
40. AVA’s do not always live in their own defined exclusive area
many overlap between states, counties or other AVA’s
Example: Sonoma‟s Green Valley is contained within
the Russian River Valley, which is contained within
North Sonoma
There are over 200
AVA‟s in America
There are over 100
in California alone
Colorado has just
two
41. All wines with varietal labeling
(Merlot, Chardonnay, etc.) must show
appellation of origin information on the
label
Wines labeled United States or
American, must have 100% U.S. content
Wines labeled California or
Washington, must have 100% content from
those states
42. Wines labeled by any other state name
or county name must have a 75%
content from those states.
Wines labeled by an AVA must have
85% content from that AVA
Wines with specific vineyard
labeling, have a threshold of 95%
Wines labeled as Pinot Noir or Pinot
Gris from Oregon, must have 90% of
those grapes
43. 85% of planted vineyards and
90% of wine produced in U.S.
Ideal growing conditions:
Rain falls mostly in the winter
Dry growing season lessens
the impact of molds and
mildews
Occasional spring frosts, but
winter frosts almost never
occur
Ocean breezes moderate the
influence of the sun. It slows
ripening and helps maintain
44. Warm days and cool nights from the
ocean fogs allow the grapes to ripen
more slowly
The long hang time (time ripening on
the vine) allows for more complexity to
develop
Napa: Some of the country‟s top
wines, home of the famous Super Cabs
Sonoma: Wide variety of climate types;
warm, cool, & ocean-influenced.
Produces Pinot
Noir, Chardonnay, Zinfandel, etc.
Lake: Produces Chardonnay, Cabernet
Sauvignon, Cab Franc, Merlot and
Sauvignon Blanc
Mendocino: Mostly cool climate.
45. Over 300
wineries, consisting of 10%
of California‟s total
acreage, but only 4% of its
production
“Napa Cabs” of the river
valley are the signature wine
as well as Cab-
dominated, Bordeaux-style
blends (Cab. Sauv. and
Merlot )
Southern Napa benefits from
cool ocean air from the San
Francisco bay. This allows
46. Wide variety of AVAs
Wide variety of climate
Wide variety of soil
types
Wide variety of geology
Various ocean
breeze, fog influences
from gaps in the
mountains along the
coast
Cabernet, Chardonnay,
Zinfandel, and Pinot
47. Northernmost wine-
growing region in California
Mountainous and heavily
forested
Cool ocean fog along the
river supports Riesling and
Gewürztraminer
Higher elevation AVA‟s
support
Zinfandel, Cabernet
Sauvignon
Mendocino Ridge: Multiple
non-contiguous areas, all
48. Produces table grapes and
raisins in addition to wine
varietals and is the largest
agricultural region in the U.S.
Lodi: Known for its old vine
Zinfandel
Clarksburg : Produces a wide
variety of wines
River Junction: Cooler climate;
produces good Chardonnay
Tracy Hills: Produces mostly
Bordeaux varieties
Salado Creek: Produces Cabernet
Sauvignon, Sauvignon
Blanc, Syrah and Viognier
49. American market is primarily focused on varietal
labeling
An alternate labeling system has been put in place to
accommodate “Bordeaux-style” blends, overseen by
the “Meritage Alliance”
Members may put “Meritage” on their labels if their
wines are blended from Cabernet
Sauvignon, Cabernet Franc, Merlot, Petite
Syrah, Malbec, and Carmenière
White Meritage must use Sauvignon Blanc, Sémillon
and Muscadelle
The blend can have no more than 90% of any single
50. The pacific coastline
range cascades act as a
shield to block the
overly cool Pacific
influence
In between the two
ranges is where the
majority of the
winemaking
occurs, with the
exception of Mount
Hood and the AVA‟s
shared with Washington
State
Pacific influence is still felt in the wine growing
region between the two ranges.
Winters are cool and wet and do not experience hard
freezes ; summers are mild with moderate humidity
52. The Cascades act as a
north-south rain shield
and block the pacific rains
on the eastern part of the
state; therefore this region
is much hotter then the
coast
Columbia river system
irrigates 98% of vineyards
in the east
Days are two hours
longer than California in
the summerPhylloxera-free due to sandy soils and harsh
winters
Winter freezes can be very damaging or even
kill vines
54. Innovation at it‟s finest:
At the old Walla Walla airport, you will find
more than 20 of the most prestigious wineries
found in Washington state
Cabernets and Merlots are predominant; you
will find some of the best Merlots of the world
made here
Each hangar was renovated into a tasting
room; a great tour on foot.
55. Highest elevation vineyards in North America:
4,500 - 7,000 ft. above sea level; slightly lower than
Argentina
Grand Valley and West Elks are Colorado's two AVA‟s:
Prominent grapes in the Grand Valley are primarily
Cabernet Franc, Cabernet
Sauvignon, Merlot, Syrah, Chardonnay
West Elks produces primarily Riesling and Pinot Noir
The temperature extremes in winter along the front
range rule out traditional vinifera grapes.
Pre prohibition, Colorado was a thriving winemaking
area, most of the vines were torn up to plant peaches. In
the past ten years, Colorado is finally making a
56. About 4% of U.S. production
Harsh winters, low sunlight
and moderating influence of
major bodies of water.
Produces hybrids, native
grape
wines and some viniferous
Lake Erie: Only recently
started using vinifera grapes
Niagara: Cool climate grapes
Chardonnay and Riesling
Finger Lakes: Largest AVA in
NY; producing many different
cool-climate varieties. Home
of “Cayuga White” invented
by Cornell University
viticulture extension.
Hudson River: Hybrids such as
Baco Noir and cool climate
Vinifera. This is where the famous
Hudson Valley Foie Gras is
produced!
Long Island: Produces Cabernet
Franc, Merlot, Chardonnay and
Riesling
57. Producer/Brand name – usually the same, but not
always
Class/type – still wine, mead, rice wine, etc.
Name and address of bottler
Only shows where the wine was bottled, not
necessarily where any of the other production steps
occurred
Alcohol by Volume
Volume content
Sulfite content if above 10ppm
Health Warning (back label)
58. Wine # 1
Vintage: 2011
Name: Dry Riesling
Producer: Pacific Rim
Region: Columbia Valley, Washington
Wine # 2
Vintage: 2012
Name: Viognier
Producer: Cline
Region: North Coast, California
61. “Bright red cherry, violets, vanilla and pie crust
aromas, punctuated by an alluring smokiness, are a vivacious
introduction to this Oregon vintage. A sweet approach leads to a
satiny mouthful of red plum, cranberry and sage. Food friendly
acidity allows for a spirited, lasting finish.”
VINTAGE OVERVIEW
2010 was a vintage „ripe‟ with challenges so-to-speak. Certainly a
test of one‟s knowledge and experience not to mention one‟s
resolve! Spring bud break came relatively early but we then
experienced a month of cold and rain greatly slowing vine
development. If that were not enough what followed was the
wettest June on record and the coldest summer in 17 years
resulting in a record late bloom, low crop yield and a delay in the
initiation of harvest by more than three weeks. Miraculously we
were spared by a sunny couple of weeks in October. The crop
ripened to a level approaching the highly touted 2008 vintage
resulting in balanced wines with intensely bright flavors and lower
2010 Erath, Pinot Noir, Willamette
Valley, Oregon
62. “Dynamite Cabernet Sauvignon is a fairly
dry, medium-to-full bodied red wine that is high
in tannins. The acidity is decent enough but the
dryness and strong tannins cause it to really
need to be tempered by food - it's not really a
wine for sipping on its own.
If it weren't for the harshness of the
tannins, this Dynamite Cabernet Sauvignon
would probably be a much better wine that
would pair well with a wider variety of foods.”
Dynamite, Cabernet, Lake
County, California
63. “From Lodi‟s oldest operating
winery. Produced from 50- to 100-
year-old vines, this is not a crazy-
high-alcohol Zinfandel. It is
robust, with jammy
fruit, raspberry, milk chocolate and
mocha flavors; an excellent
barbecue wine.”
Oak Ridge Winery, OZV, Lodi, California
64. 2011 Hogue Late-Harvest Riesling
Columbia Valley, Washington
Eastern Washington’s low annual rainfall and cool nights
during the growing season make it the perfect area for
producing consistently great late harvest wines. The
Hogue Cellars has developed a style of late harvest
Riesling that is crisp yet moderately sweet. The wine was
produced from select Riesling vineyards where the fruit
can ripen to the required 24°+ Brix. At that level of
ripeness, the wine develops its trademark
tangerine/apricot flavor. Zesty aromas of orange, lemon-
lime, and peach are followed by flavors of
tangerine, apricot, and a trace of mineral. Serve alongside
poached pears, cheesecake, or a cheese platter of
Stilton, smoked Gouda, and fresh goat cheese. It’s also
excellent as an aperitif.
