Studying Hard or Hardly Studying?

When I tell people that I am studying for a big wine exam, they frequently imagine it to be a fun and light-hearted endeavor. They think of me studying by drinking bottle after bottle of wine and imply that they should be so lucky to have to study for such an exam.

While I do enjoy the challenge of preparing for the Diploma’s Unit 3 exam, I am a bit overwhelmed by the sheer quantity and depth of the material — essentially any wine region in the world, exempting only sparkling and fortified wines as those are separate units themselves.

I began classes in mid-January and have been meeting weekly with a study group as well, giving over both Monday and Tuesday evenings to this venture. I am studying on weekends, writing up summaries to share with the group and trying to retain at least some of this information. I know that I have a lot more studying to do and really need to shift gears into a more focused approach, with the exam now only ~ 2 months away.

As we prepare for the exam, we were sent a mock question to complete under test conditions and submit for feedback. To see how I fared as well as better understand my stress, you can read my answers and their remarks below. For now, it’s back to the books for me!

Question 1

Write a paragraph on each one of the following six topics with reference to the light wine studied up to March 6th.

a). Cru Classification system in the Côte d’Or

b). Saint-Emilion Grand Cru

c). Grenache/Garnacha

d). Négociants

e) Riesling

f). Pouilly Fuissé

a) Cru Classification system in the Cote d’Or  13

Within the Burgundy region of France , there is a hierarchical rating system of the vineyards. The Cote d’Or, which is made up of the two districts, Cote de Nuits and the Cote de Beaune, is home to some of the best wines in the world. The high quality of these wines is attributed in large part to the origin of the grapes in terms of the vineyard from which they came. The highest rating a vineyard can receive is Grand Cru. These are the vineyards with the best soils and are rated with respect to their potential for red (Pinot Noir) and or white (Chardonnay) wines. The best Chardonnay sites are made up of limestone, while the best Pinot Noir sites are situated on clay and marl. The Cote de Nuits is primarily known for its reds while the Cote de Beaune is known for its worldclass whites. The best vineyards are generally about halfway up the slopes, receiving the most sun exposure for ripening the grapes. The names of these sites/vineyards are so revered that they appear on the label above the commune in which they are located. Some of the sites have numerous owners, so the quality of the wine is also dependent upon the producer. However, these are the sites with the potential to create the greatest wines. Lesser vineyards, but still of high quality, are those rated as Premier Cru. Here, the soils and aspect are of a lower quality than Grand Cru, but are still considered to have favorable attributes for producing quality wines. The vineyard name will appear below the commune name on these labels. Beneath the vineyard designations are the village level wines. These are wines produced from a specific commune within the district such as Gevry-Chambertin, Marsannay and Fixin in the Cote de Nuits. These wines will come from lesser vineyard sites and may include grapes from a number of different vineyards as opposed to the single vineyard designations of the Premier Cru and Grand Cru. Consequently, they can be produced in larger volume. Even less specific, wines are also designated by the district itself with AC Haute Cote de Nuit and AC Haute Cote de Beaune, the latter being for reds only. The classification of these wines is reflected in their prices with Grand Cru wines in the smallest quantity, high demand and very high prices. The Premier Crus are somewhat less expensive, but still cost a lot of money, while the village wines can provide good value. A good level of detail and understanding – well done!  Additional marks could have been gained for stating that it is the vineyard  not the producer or village that is classified (ref to Bordeaux/Beaujolais) and the quantity produced.

b) Saint-Emilion Grand Cru 9

The Saint-Emilion commune within the Bordeaux region of France has a classification system for its wines, which was first developed in 1955. The classification is broken into Grand Cru, which is further divided into (Premier) Grand Cru Classe A and (Premier) Grand Cru Classe B. The Saint-Emilion classification also includes a Premier Cru level beneath the Grand Cru status (lower classification is Grand Cru; Premier Grand Cru is above that). The classification system is evaluated every 10 years, with chateaux submitting an extensive application and samples of its wines from the previous 7 vintages for review. The most recent review was in 2006, with some of the chateaux receiving promotions, while others were demoted. In the Grand Cru Classe A classification, there are two chateaux – Ausone and Angelus. Unlike the classification system in Burgundy, this rating attaches itself to the chateaux rather than the vineyard. Thus, the chateaux owner can contract or expand their vineyard holdings without jeopardizing their rating, assuming that the quality of their wine stays the same. The re-evaluation process has been the subject of much controversy and there is talk of revising the make-up of the review panel to be more fair. Also of interest, the classification system in Saint-Emilion, unlike the classification system used in the Medoc, is build into the AC system. Unclassified chateaux can submit their individual wines to a review panel on an annual basis for the potential to be designated Grand Cru for the given year.  Well understood, but you could have gained additional marks for discussing the style and market positioning of wine, usually merlot dominated, including a brief tasting notes, high quality, high price, premium / prestige sector.

c) Grenache/Garnacha 12

Grenache is a red grape variety native to France, particularly grown in Southern France. Its synonym in Spain is Garnacha. Grenache generally makes a high alcohol, low color, low tannin wine. Accordingly, the grape is most frequently used in blends. It is one of the permitted grapes in Chateauneuf-du-Pape and is also used in Cotes du Rhone wines in the Rhone Valley. In Provence, it is used in red blends as well as being vinified as a rose wine. With Southern France’s proximity to Spain and the relationship between France and Spain during the phylloxera epidemic, many French varieties were transported into Spain. This is primarily notable in Rioja and Navarra, where Garnacha, among other French grapes, is widely planted. Here, Garnarcha is blended with Tempranillo, to provide body and alcohol to Tempranillo’s fruit, color and tannins. Garnacha roses are also made.  Overall a good answer, however you could also have included comments on the grapes preferred climate, that it oxidizes, has spicy and strawberry characters, also other regions and grapes blended with to include particular regions, wines and producers.

d). Négociants 12

Negociants are wine brokers who buy grapes, must and/or wine from growers and co-operatives to possibly make and ultimately sell wine. They play a big role in both Bordeaux and in Burgundy. In Bordeaux, the negociants do not generally get involved in the winemaking process, but they do buy the wines from the chateaux to sell to the trade both locally and internationally. They influence the price of these wines through the sale of futures and are very competitive with one another over the prestige of high prices. In Burgundy, the larger negociants are often involved in producing wine themselves. With the very small plots of land in individual ownership, it is generally not cost effective for many growers to producer their own wines. Consequently, by buying grapes, must or wines from several different growers, the negociants in Burgundy can create a sufficient quantity of wine to sell on the market profitably. Some of the negociants’ power has been reduced with the rise of estate-bottled wines, but as the better negociants also own land, some of them produce their own estate-bottled wines as well. Negociants exist in other wine regions eg Loire, both in France and in other countries, and play varying roles, depending upon the local trade structure.  A good response.  Additional marks could have been achieved by discussing negociants roles in developing brands, BOBs etc.  role (and names) of big companies, negociants buying estates and estates expanding into the negotiating business.

e) Riesling 12

Riesling is a white grape variety. It is highly prized in Alsace and in Germany, producing excellent quality wines that are the hallmarks of this variety. It is a highly aromatic grape with lychee/tropical fruit aromas(this is normally Gewurtztraminer not Riesling), along with notes of minerality and petrol. The petrol notes become more pronounced with age. Better Rieslings have significant aging potential. Rieslings can be made in both dry and sweet styles, often found in Spatlese and higher must weight wines in Germany. In both Germany and Alsace, Rieslings are produced as single varietal wines. In Alsace, Riesling is among the four permitted grapes for Grand Cru wines. In Germany, the Mosel-Saar-Ruwer is particularly noted for its Rieslings.  Generally well answered, however additional marks could have been gained for describing the preferred climate, the quality levels in each region, specific producers and vineyard area statistics.

f). Pouilly Fuissé 10

Pouilly-Fuisse is a commune within the district of Maconais in the Bugundy region. The wines are white wines made from Chardonnay. The climate is warmer in the Maconais, as compared to the more northerly districts of Chablis, Cote de Nuits, Cote de Beaune and Chalonnaise. Accordingly, the wines are fuller, with riper, more tropical fruit. The soils are limestone. These wines are highly-regarded, but not as highly as the Premier and Grand Cru wines from Chablis and the Cote d’Or. Thus, they are less expensive. Additional marks could have been gained for discussing suntrap slopes, production, including lees / oak? Producers and particular wines, production statistics and markets eg. Demand in the US.

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