Test your wine knowledge with quiz questions from our expert.
What does oak aging most commonly add to wine?
Tannins and flavor complexity
Oak aging is a fundamental technique in winemaking because it contributes essential structure and tannins. Beyond texture, the wood can infuse the wine with complex aromatic profiles, such as warm vanilla, toasted oak, and baking spices like cinnamon and cloves.
Cabernet Sauvignon is known for its thick skins, which contribute to its deep color and complex flavors. It also has naturally high tannins, giving the wine structure, boldness, and excellent aging potential.
Which indicator(s) shows a wine can develop complexity and improve over time?
High acidity and/or tannin
Acidity and tannins act as natural preservatives that help wine age gracefully over time. High acidity protects the wine from spoilage by slowing down chemical reactions, while tannins provide a structural backbone that prevents oxidation, allowing complex flavors to develop as the wine matures.
Which factor most contributes to wine quality potential?
Vineyard site
The location of a vineyard plays a crucial role in influencing the ripeness, balance, and overall quality of the wine. Factors such as soil composition, altitude, climate, and exposure to sunlight all contribute to how grapes develop, ultimately shaping the flavor profile and character of the wine produced.
Which winemaking choice increases body in white wine?
Malolactic fermentation
Malolactic fermentation is a winemaking process that converts tart-tasting malic acid into softer, creamier lactic acid. This transformation effectively reduces the wine's overall acidity while adding a smooth, velvety texture (body) and complex buttery notes to the final profile.
One major one is green bell pepper; Sauvignon Blanc is really famous for those punchy, herbaceous aromas. It’s like a mix of fresh-cut grass, zesty grapefruit, lime, and even a bit of gooseberry.
