lecture 1 part 2

lecture 1 part 2 - G. Alcohol 1. Table wine (less than...

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VEN 3 Lecture 1 B. Enology : Study of wine and winemaking 1. Derived from Greek oinos (wine) and logos (study) C. Viticulture : study of grape production 1. Derived from Latin vitis (grapevine) and cultus (cultivation) V. Wines Classification A. Color 1. Red, white, rose, and blush wine B. Variety of Grape 1. Name of the predominant variety (must be 75% or more) 2. Typically used to describe “New World” (mostly the Western culture) wines C. Place of origin 1. Where grape is grown ex: Napa Valley 2. Typically used to describe European wines D. Price 1. cheapest to priciest ---jug, popular premium, super premium, ultra premium, luxury premium *(do not need to know prices for test) E. Sweetness 1. Dry, semi-dry, sweet F. Effervescence (CO2) 1. Sparkling wine (CO2 by fermentation) 2. Carbonated wine (CO2 artificially added) 3. Still wine (no perceptible CO2)
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Unformatted text preview: G. Alcohol 1. Table wine (less than 14%), fortified wine (more than 14%) VI. Law A. Varietal Labeling : must have at least 75% of the predominant variety B. Geographic Labeling : cannot label wine a variety, because the varieties were often named after regions in Europe 1. EX: cannot label wine as “champagne,” because Champagne is a region in France. Must label as where the wine is made, followed by champagne. Ex – Napa Valley Champgne C. Taxes 1. Depends on CO2 and alcohol 2. Sparkling wine makers must pay $2-3 more than table wine makers ( which is why table wine is so much more pricier) D. Table wine 1. US a. Table wine refers to the alcohol concentration (less than 14%) 2. Europe b. Table wine refers to quality classification; refers to wines that are of low quality...
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This note was uploaded on 01/25/2012 for the course VEN VEN 003 taught by Professor Waterhouse during the Spring '09 term at UC Davis.

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