Wines Prelim 1 Latest Update Graded A+

Wines Prelim 1 Latest Update Graded A+ Acidification the addition of acid (usually tartaric) to the finished wine. This is sometimes done in hot climates where the natural acidity in the grapes is low. Ageworthy red wines: ● Fine Bordeaux ● Grand cru and premier cru Burgundies ● Big Italian reds (such as Barolo, Barbaresco, Chianti Classico Riserva, Brunello di Montalcino, Taurasi, and SuperTuscan blends) ● From Spain: Rioja, Ribeira del Duero, and Priorato wines ● From California: Better Cabernet Sauvignons and (Cabernet blends) Ageworthy white wines: ● Grand cru and premier cru white Burgundies (such as CorotnCharlemagne, Batardand ChevalierMontrachets, Mersault, and Chablis Grand Crus) ● Better (over $30) white Bordeaux ● Great German and Austrian Rieslings ● Alsace Rieslings and Gewurztraminers Amelioration the addition of water and sugar to the grape must to dilute acidity and boost the alcohol in the finished wine. A practice used in New York State's cooler wine regions. Chapitalization the addition of sugar to the grape must to boost the natural sugar level and produce a slightly higher alcohol level in the finished wine. A common practice in cold growing regions. How do the wines of the right bank differ from the wines of the left bank? Left Bank • Medoc, Graves—the kingdom of Cabernet Sauvignon o 20,000 hectares o Graves: the birthdplace of Bordeaux wine growing