1. Speaking Points on Wine
HEB Class 3-20-12
90% of American wine is produced in California
100% needed to be called “California” appellation (75% elsewhere)
95% needed to call it a specific vintage
75% needed to call it a specific varietal (90%in Oregon)
95% for specific vineyard
85% for specific AVA
75% for county
Sur-lie aging- wine is left in contact with the dead yeast cells to influence
flavor and structure
Barrel influence-oak, vanilla, wood, toast, etc.
New vs used oak
Toasted oak or not
Malolactic fermentation-lactic bacteria decomposes the malic acid and
converts it to lactic acid. This gives it a more creamy mouth feel and
buttery taste
Mouth feel-creamy, silky, smooth, etc
Vintage =year harvested
Hank Wetzel, rodeo, Cyrus, history of AVV