Wine Spirit Education Trust (WSET) Level 3 (TAFE New South Wales)

Wine c and c Food ● Umami c and c sweetness c make c wine c harder: c more c astringent, c bitter, c less c sweet c and c less c fruity. ● Salt c and c acid c make c wine c softer: c less c astringent, c bitter c less c acidic c and c more c fruity. ● Food c bigger c impact c on c wine c than c the c other c way c around. ● Wine c should c be c sweeter c than c food. ● Umami c food c with c low c sodium c are c hard c to c pair, c use c low c tannin c red c or c unoaked c white c to c avoid c bitterness. ● Wine c must c be c at c least c as c acidic c as c food c to c avoid c being c flabby. ● Salt c enhances c body c in c wine c and c helps. ● Bitterness c adds; c so c even c if c pleasant c in c food c can c be c unbearable c if c wine c is c also c bitter. ● Chilli c increases c burning c sensation c and c reduces c body, c sweetness c and c fruit. ● Flavour c intensity c is c often c matched c to c not c overpower, c but c sometimes c light c unoaked c whites c with c intense c curry c works. ● Acidic c wines c can c cut c through c fatty c foods c subjectively. ● Sweet c wine c and c salty c food c flavour c pairing c is c common; c sweet c wines c and c blue c cheese. ● Unoaked c light c wines c are c easy c pairs; c complex c reds c with c more c components c are c harder. ● Champagne c and c Muscadet c pair c well c with c oysters c umami; c unoaked, c light c flavour c and c high c acids. ● Red c wine c and c oily c fish c makes c metallic c taste. ● Fish c is c umami c so c goes c better c with c whites c to c avoid c tannic c bitterness. ● Red c meat c softens c tannins c by c binding c to c proteins. ● No c such c thing c as c an c objectively c perfect c pairing. Storage Wine c Storage c and c Service ● Between c 10-15C c on c its c side c if c cor; c away c from c light c and c vibrations. ● Open c wine c can c be c preserved c to c prevent c aromatic c degradation c and c vinegar c aromas c in c days. ● Putting c a c new c closure c on c and c placing c it c in c the c fridge c can c add c days. ● Vacuum c systems c remove c oxygen c but c don’t c work c for c sparkling. ● Blanket c systems c use c argon c or c a c heavier c gas c to c protect c them c from c air. Service ● Serve c sweet c wines c and c sparkling c the c coldest c at c 6-10C. ● Serve c light c and c medium c bodied c whites c from c 7-10C. ● Full c bodied c whites c can c be c from c 10-13C. ● Light c reds c around c 13C. ● Medium c to c full c bodied c reds c from c 15-18C. ● 6x125ml, c 4x175ml c and c 3x250ml. French c Wine c Laws: The c Vine ● Cutting c is c a c section c of c vine c shoot c planted c and c grows c as c new c plant. ● Layering c in c vineyard; c cane c bent c down c and c section c of c it c is c buried; c the c tip c points c out c of c the c grown. ○ Buried c section c takes c root c and c once c established c the c linking c cane c is c cut. ● Both c cutting c and c layering c produce c identical c offspring, c but c cutting c more c variable c due c to c phylloxera. ● Clones c are c mutations c within c same c varietal; c can c be c positive c and c selected c for c with c propogation c by c cutting c or c layering. ● Clones c with c such c big c differences c from c parent c are c considered c new c varietals c like c Pinot c Blanc c and c Gris c both c being c clones c of c Pinot c Noir. Parts c of c Vine ● Buds c between c leaf c and c shoot; c embryonic c shoots; c become c shoots, c leaves, c tendrils c and c flowers c for c next c year. ● Tendrils c allow c vines c to c support c themselves, c flowers c and c berries c part c of c reproductive; ● Both c genders c in c bunches c called c inflorescences; c must c pollinate c to c become c berries. ● 1 c year c old c wood: c shoots c turning c woody c during c winter c after c they’ve c grown; c following c spring c they c are c 1 c year c old. ○ Buds c on c them c become c shoots; c Vines c only c produce c fruit c on c shoots c from c buds c that c developed c that c previous c year c (no c old c wood). ○ Canes: c 8-20 c buds. ○ Spurs: c 2-3 c buds. ● Permanent c wood c is c more c than c 1 c year c old c and c resticted c by c pruning; c often c arms c and c trunk. ● Roots c are c to c absorb c water, c store c carbohydrates c and c allow c winter c survival. ● Crossing c same c varietal c and c hybrid c is c from c different c varietals. ● Phylloxera c insect c native c to c USA; c complex c life c cycle c with c different c forms; c one c point c lives c underground c and c eats c roots; c infections c enter. ○ American c vines c can c inhibit c the c louse c with c sticky c sap. ○ Chile, c Argentina c and c South c Australia c have c no c phylloxera. ○ Rootstocks c used c by c late c 1800s’, c widespread c by c end c of c 1800s. ● Grafting c has c two c techniques: c bench c and c head. ○ Bench: c nurseries c short c cane c from c both c vinifera c and c rootstock c and c encourage c fusion c in c warm c environment; c can c plant c after. ○ Head: c established c vineyard c and c wants c to c swap; c existing c vine c cut c back c to c trunk; c graft c a c cutting c onto c trunk; c 3-4 c year c swapping. Growing c Environment Wine c Life c Cycle: ● Budburst c in c spring: ○ March/April c Northern c Hemisphere ○ September/October c Southern c Hemisphere ● Early c shoot c and c leaf c growth: ○ March/May c in c Northern c Hemisphere ○ September/November c in c Southern c Hemisphere. ● Flowering c and c Fruit c set: ○ May/June c in c Northern c Hemisphere ○ November/December c in c the c Southern c Hemisphere. ● Veraison c and c Ripening: ○ July/September c in c Northern c Hemisphere. ○ January/March c in c the c Southern c Hemisphere. ● Harvest: ○ September/October c in c Northern c Hemisphere ○ March/April c in c Southern c Hemisphere ● Winter c dormancy c during c winter: ○ December/March c in c Northern c Hemisphere ○ July/September c Southern c Hemisphere Terms: ● Climate c is c annual c pattern c of c temperature, c sunlight c and c rainfall c averaged c over c several c years. ● Weather c is c annual c variation c in c climatic c average. ● Cool: c average c growing c season c less c than c 16.5C ● Moderate: c average c growing c season c 16.5-18.5C ● Warm: c average c growing c season c 18.5-21C ● Hot: c average c growing c season c 21C+ ● Continental: c biggest c difference c between c hot c and c cold c months c (continentinality); c short c summers c with c large c temperature c drop c in c autumn. ○ Often c dry, c too c cold c etc c (Chablis, c Champagne). ● Maritime: c cool c to c moderate c temperatures c with c low c continentality.Wine Spirit Education Trust (WSET) Level 3 (TAFE New South Wales) ○ Autumn c drop c not c very c severe c and c grapes c can c continue c ripening, c rain c also c steady. ○ Issues c with c rain c in c spring c and c summer c for c flowering c and c fruit c set c (Bordeaux). ● Mediterranean c climate c also c low c continentality c but c tends c to c have c warm c and c dry c summers. ○ Often c around c Mediterranean c and c coastal c California, c Chile, c South c Africa, c South c Australia. ○ Lower c rainfall c can c have c negative c effect c on c wine. ● Sand c and c clay c mixtures c are c loam; c good c for c retaining c water c but c with c good c drainage. ● Nitrogen, c potassium c and c phosphorus c must c be c in c soil c and c taken c up c by c roots; c low c levels c good, c too c high c then c too c much c canopy c growth. ○ Chlorosis c leaves c turn c yellow c from c lack c of c nutrients c when c don’t c fertilise c soil c after c years. Vineyard c Management Vine c Training ● Shaping c permanent c wood c and c has c two c options: c head c training c or c cordon c training. ● Head c training: c vines c have c little c permanent c wood, c some c have c only c a c trunk c or c a c couple c arms c of c permanent c wood c from c trunk. ○ Can c be c spur c pruned c or c replacement c cane c pruned. ● Cordon c training: c trunk c with c one c or c more c permanent c arms c called c cordons ○ These c fines c are c usually c spur c printed; c longer c time c to c establish c this c permanent c wood; c but c easier c to c mechanically c harvest. ● Spur c pruning: c spurs c (short c sections) c 1 c year c wood c been c cut c down c to c ⅓ c buds c are c distributed c along c cordon c or c around c the c top c of c trunk. ● Cane c pruning: c longer c sections c of c 1 c year c wood c with c 8-20 c buds; c one c or c two c canes c retained c tied c horizontally c to c trellisis c for c support. ○ Harder c to c do c replacement c cane c pruning c than c spur c pruning c and c requires c skilled c labour c force c to c choose c cains c and c train c them. ○ Also c called c Guyot c training; c double c Guyot c when c two c canes c per c vine. Vine c Trellising c and c Canopy c Management ● Summer c canopy c pruning c requires c restrictions c of c growth c and c direction c of c sugar c towards c grape c not c shoots c and c leaves. ● Trellises c are c permanent c structures c of c stakes c and c wires c that c support c any c replacement c canes c on c vines c annual c growth. ● Untrellised c vines c where c shoots c hang c down c to c ground c often c bush c vines; c head c trained c spur c pruned. ○ Warm c or c hot c dry c sunny c places c where c extra c shade c for c grapes c like c Southern c Rhone, c Barossa c and c Spain. ○ Avoided c in c cool c or c wet c regions c where c shade c can c impede c ripening c or c lack c air c can c cause c disease; c Beaujolais c tied c at c tips c as c gobelet. ○ Untrellised c must c be c hand c harvested. ● Trellised c tie c canes c and c shoots c to c trellis; c canopy c management. ● Cantrol c sunlight c (more c or c less), c air c circulation, c aid c mechanisation. ● VSP: c can c be c used c with c cane c or c spur c pruned; c the c vines c shoots c are c trained c vertically c and c tied c in c place c on c trellis c forming c single c canopy. ○ Open, c well c aerated c and c shade c free; c adapted c in c hot c regions c with c tops c of c shoots c not c died c by c flop c over c for c shade. ○ Can c be c mechanically c harvested. DiseasesWine Spirit Education Trust (WSET) Level 3 (TAFE New South Wales) ● Downy c and c powdery c mildew: c fungi c which c thrive c in c warm c humid c environments; c effects c all c green c parts c and c gives c mouldy c bitter c taint.