advanced questions part 2

smaller berry size and yield, interrupted ripening

vitis riparia

spur pruned, head trained, unsupported. albarello in Italy, en vaso in Spain, bush vines in Australia

overhead vines along frames or trees, pergola in Italy, enforcado in Portugal

fungal, bacterial, viral, phytoplasma

dactylasphaera vitifoliae

powdery mildew (oidium), downy mildew (peronospera), eutypa dieback (dead arm), esca (black measles)

Pierce's Disease, spread by glassy winged sharpshooters

Leafroll Virus

Flavescence Dorée

prevents oxidation, prevents bacterial contamination, ensures rapid fermentation

too much acetic acid produced because of acetobater (bacteria that turns wine into vinegar)

sulfites are neutral, sulfides are flaws. H2S causes a rotten egg smell, along with other mercaptans it is produced under reductive conditions

alcohol adjustment technique.

grape with red flesh and juice. anthocyanin pigments collect in the pulp as well as the skin. Alicante Bouchet, Saperavi, Dunkelfelder

the cap of grape solids (pomace) floating on top of the wine

punching down the cap

pumping over the cap

fully draining the fermentation vessel, then pouring back over the cap

goutte is high quality free-run juice, presse is pressed from the pomace

aging period for maturation

racking. provides aeration and clarification as wine is removed from the lees

no sulfur added

fining. precipitates solids out of the vine.

bentonite (vegan, clay), casein (milk protein), isinglass (sturgeon bladders), egg whites, gelatin

settling of the juice after pressing. allows juice to be racked off solids prior to fermentation.

sterilized fresh grape juice added into wine to increase sweetness

micro-oxygenation. simulates the permeation of oak in stainless steel tanks

Quercus robur, Quercus petraea

Quercus alba

all methods of applying heat. chauffage happens first, it is the warming of the wood to prepare it for cintrage which is the shaping of the wood. Bousinage is the toasting of the barrel to impart flavor to the wine. it can be light, medium, or heavy.

German beer purity law of 1516. stated that beer could only contain barley, hops, and water

saccharomyces cerevisae, top fermented

saccharomyces pastorianus, bottom fermented

brettanomyces bruxellensis, brettanomyces lambicus, spontaneously fermented from wild yeast

mix of 1 year old lambic with 2-3 year old beer, refermented in the bottle

Abbey, Brown Ale, Dubbel, Trappist, Trippel, Witbier

Doppelbock, Dortmunder Export, Dunkel, Helles, Kolsch, Märzenbier, Rauchbier, Schwartzbier

Aspergillus oryzae, a specialized mold for sake production

multiple parallel fermentation. because of the combined efforts of yeast and mold, parallel fermentation occurs

junmai. honjozo if brewer's alcohol is added. 60% is ginjo, 50% is daiginjo

ceramic little neck flask for decanting sake

small sake glasses, ceremonial sake glasses

unpasteurized sake

unfiltered sake

sake aged in wooden barrels

sake from a smaller kura (brewery) (Japanese microbrewery)

undiluted sake

Old Bushmills, Cooley, New Middleton

Irish whisky is unmalted. Irish whisky doesn't use peat. Irish whisky is triple distilled, scotch is double

VS 2yrs, VSOP 4 yrs, XO 6yrs

1st distillation of cognac in a copper pot still. produces a spirit of 27-29% abv

tête- heads
bonne chauffe- middle, this one is used
queue- tails
produces spirit around 70% abv

Limousin, Tronçais

VS- 2yrs
VSOP- 5 yrs
XO- 6yrs
Hors d'Age- 10 yrs

Calvados, Calvados Domfrontais, Calvados Pays d'Auge

Fine- less than 3 yrs
Vieux/Reserve- 3yrs
VSOP/Vielle Reserve- 4 yrs
XO/Hors d'Age/Napoleon- 6 yrs

blanco- bottled immediately after distillation
reposado- 60 days to 1 year
anejo- 1 to 3 years
extra anejo- 3+ years

Tequila is from Jalisco, Mezcal is from Oaxaca. Tequila is made from blue agave, mezcal from maguey or espardin agave. Tequila is not smoked.

lager- 48-52 degrees
ales, draught bitters- 54-57 degrees
trappist ales, lambics, stouts- room temp

vino joven- less than Crianza
Crianza- 2 yrs, 6 months in oak (1 year in Rioja and Ribera)
Reserva- 3 yrs, 1 yr in oak
Gran Reserva- 5 yrs, 18 months in oak (2 yrs in Rioja and Ribera)

vino joven- less than Crianza
Crianza- 18 months, 6 months in oak
Reserva- 2 yrs, 6 months in oak
Gran Reserva- 4 yrs, 6 months in oak

Marquis de Riscal, Hacienda Lopez de Heredia, Bodegas Lan

Ribera Alta, Ribera Baja, Baja Montaña, Valdizarbe, Tierra Estella

Arinzano & Prado Irache (Tierra Estella), Otazu (Valdizarbe)

Campo de Borja, Calatayud, Carineña, Somontano

Val do Salnés, Ribeira do Ulla, Soutomaior, Ó Rosal, Contado do Tea

Amandi, Chantada, Quiroga-Bibei, Riberas do Sil, Riberas do Minho

Ribeiro, Treixadura

Getariako Txakolina, Bizkaiko Txakolina, Arabako Txakolina

Ondarrabi Zuri

Vega Sicilia, Pesquiera, Dominio de Pingus, Emilio Moro

Descendientes de José Palacios, Dominio de Tares, Pittacum

Ribera del Duero, Rueda, Bierzo, Tierra de León, Toro, Tierra del Vino de Zamora, Arribes, Cigales, Arlanza

Rene Barbier

black slate and quartzite soil of Priorat

Gratallops

Clos Mogador, Clos Dofi, Clos Erasmus, Clos de l'Obac, Clos Martinet

Priorat, Montsant, Tarragona, Terra Alta, Conca de Barbera, Costers del Segre, Penedes, Alella, Empordá, Pla de Bages, Catalunya

on lees; basic- 9 months, reserva- 15 months, gran reserva- 30 months

whites: Macabeo, Parellada, Xarel-lo, Chardonnay
reds: Pinot Noir, Garnacha Tinta, Monastrell, Trepat, Malvoisie

Valencia, Alicante, Utiel-Requina, Yecla, Bullas, Jumilla

Ribera Alta de Guardiana, Ribera Baja de Guardiana, Matanegra, Cañamero, Montanchez, Tierra do Barros

Dominio de Valdepusa, Finca Élez, Guijoso, Dehesa del Carrizal, Campo del Guardia, Florentino, Casa del Blanco, Calzadilla

La Mancha, Mentrida, Almansa, Manchuela, Ribera del Jucar, Valdepeñas, Uclés, Mondijar

a fortified wine made from PX and Moscatel grapes dried out for 20 days on esparto grass mats (soleo process). it is aged in American oak soleras

Málaga Palido- max 6 months in oak
Málaga- 6-24 months
Málaga Noble- 2-3 years
Málaga Añejo- 3-5 years
Málaga Transañejo- 5+ years

Málaga, Sierras de Málaga, Condado de Huelva, Montilla-Morilles, Jerez-Xérès-Sherry, Manzanilla-Sanlucar de Barrameida

Spanish wines that are macerated and fermented with 2 times the skins and pulp for extra body, color, and tannins

Verband Deutscher Prädikatsweingüter, organization of quality German winemakers founded in 1910.

hand-harvested single vineyards, maximum yield of 50hl/ha, required minimum must weight is Spätlese, dry wines must have 9 g/L max sugar, white wines are aged until Sept 1 of following year and reds an additional year

VDP wine from classified sites that aren't Erste Lage. max yield is 65 hl/ha

VDP wine from specific regions or villages (not grosslagen or bereiche)

VDP basic house style wine. max yield of 75 hl/ha

Halbtrocken or "harmoniously dry", max 15 g/L sugar, single varietal, no vineyard. started at the German Wine Institute at Meinz in 2000.

trocken or "superior dry", 9 g/L max (12 g/L for Riesling) sugar, single vineyard and varietal, 60 hl/ha yields, must weight equivalent to Auslese, released Sept 1 of following year

Rhein-Mosel, Bayern, Neckar, Oberrhein, Albrechtsburg, Stargarder Country, Niederlausitz

usually Müller-Thurgau, but can be any white grape(s) blended from Pfalz, Nahe, Rheinhessen, or Rheingau

Amtliche Prufungsnummer, region, commune, bottler, bottling, vintage (when tasted)

QBA quality saignée rosé from a single varietal

dry VDP wines, GG on the label

stylized eagle clasping a cluster of grapes

German for monopole

German for semi-dry

a village or city in Germany

rosé produced by cofermenting red & white grapes, common in Würtemberg

Kabinett- 67-85
Spätlese- 76-95
Auslese- 83-105
Beerenauslese & Eiswein- 110-128
Trockenbeerenauslese- 150-154

Weinland, Steierland, Bergland

Weinvertel, Mittelburgenland, Traisental, Kremstal, Kamptal, Leithaberg, Eisenberg

Austrian dried grape wine of at least Beerenauslese ripeness

sweet botrysized wine from Neusiedlersee-Hügelland, specifically the village of Rust. Heidi Schrock

Austrian wine made from grapes grown on slopes with at least. 25% gradient. "mountain wine"

Klosterneuburger Mostwaage Scale, 1 degree KMW equals 1% sugar content of must. 1 KMW equals 5 degrees oeschle. Spätlese is lowest Prädikatswein at 19 KMW or 95 oeschle

Steinfeder- 15 KMW, max 11.5% abv
Federspiel- 17 KMW, 11.5-12.5% abv
Smaragd- 19 KMW, min 12.5% abv

Weinvertel, Carnuntum, Thermenregion, Wagram, Traisental, Kremstal, Kamptal, Wachau

no additives, no aromarization, no fractionation

FX Pichler, Prager, Emmerich Knoll

Eisenberg

Weinvertel

Trockenbeerenauslese Scheurebe from Neusiedlersee

rosé of Blauer Wildbacher from Weststeiermark

Sauvignon Blanc from Switzerland

Chablais, La Côte, Lavaux, Vully, Bonvillars, Côtes de l'Orbe

Dézaley, Calamin

oak aging beyond minimum requirements in Greece

AOC wines are sweet

whites: reserve- 1yr (6 mo in barrel, 3 in bottle), grand reserve- 2 yrs (1 yr in barrel, 6 mo in bottle)
reds: reserve- 2 yrs (1 yr in barrel, 6 mo in bottle), grand reserve- 4 yrs (18 months barrel, 18 months bottle)

labeled "Cava"
whites and rosé: 1 year, 6 months in oak
reds: 3 years, 1 year in oak

Naoussa (Xinomavro)
Amynteo (Xinomavro, rosé)
Goumennissa (Xinomavro & Negorska)
Slopes of Meliton (Domaine Carras)

Evangelos Gerovassilou under the guidance of Emile Peynaud. reds from CS, CF, Limnio. whites from Assyrtiko, Athiri, and Roditis. he also grows Malagousia in Thessaloniki

Zitsa (Debina)

traditional Greek white wine from Savvatiano grapes with pine resin added

traditional Greek oxidative white wine from the island of Zakynthos made from Skiadopoulo, Pavlos, and Avgoustiatis grapes

Rapsani, Messenikola, Anchialos (Xinomavro with mandatory blending of Krasato & Stavroto)

Nemea (Agiorgitiko)
Manthia (Moschofilero)
Patras (Roditis)
Muscat of Patras (Muscat à Petit Grains)
Muscat of Rio Patras (Muscat à Petit Grains)
Mavrodaphne of Patras (Mavrodaphne & Mavri Korinthiakis)
Monemvassia-Malvasia (Monemvassia)

Achaia-Clauss

Cephalonia, wines from Robola, Mavrodaphne, and Muscat

Peza & Sitia (red and white)
Archanes & Dafnes (red only)

whites: Vilana
reds: Liatiko (orange wine), Mandilaria, Kotsifali

basket or wreath shaped formation of vines on Santorini necessary to protect the grapes from wind and to collect dew in the morning on the arid island

Santorini (Assyrtiko)
Paros (Mandilaria, Monemvassia, must blend whites into reds)
Muscat of Samos
Muscat of Rhodes
Muscat of Lemnos
Lemnos
Rhodes (Mandilaria, Athiri)

sweet wines from Moscato Aspro (Muscat Blanc à Petit Grains) made into VdL, VDN, and naturally sweet wines (Samos Nectar-similar to Vin de Paille- produced from dried grapes and aged minimum of 3 years)

Domaine Carras, Achaia-Clauss, Paris Sigalas, Boutari

whites, rosé, reds from Bordeaux varietals, Côtes de Bergerac has .5% higher min abv

Merlot based reds, Bordeaux varietal blended dry whites
Haut Montavel and Côtes de Montavel make sweet wines also from Bordeaux varietals, 10.5% min abv for whites, 11% for reds

Muscadelle based sweet and SGN wines with 12% min abv

red wine from Bordeaux varietals, no varietal may exceed 65%, 11.5% min abv

Sauvignon Blanc and Gris based sweet whites, 11% min abv

dry whites from Bordeaux varietals

whites from Petit and Gros Manseng, Raffiat FR Moncade, 11% abv min

reds and rosés from CS, CF, Tannat base. Manseng Noir, Courbu Noir, Fer allowed, 11% min abv

whites, rosés, and reds from Bordeaux varietals. 10% min abv for whites, 10.5% for reds

whites from Bordeaux varietals + CB, and Ondenc, min 10.5% abv

reds from Bordeaux varietals, min 10.5% abv

whites from Sauvignon Blanc and Gris

red blends based in Bordeaux varietals with local grapes and Syrah allowed
min 10% abv for all wines

Cot, 11.5% min abv

Negrette, 10.5% min abv for rosé, 11% for reds

whites: Len de l'El, Mauzac, Mauzac Rosé, Muscadelle
reds: Syrah, Duras, Fer

Mauzac, Mauzac Rosé, Len de l'El, Muscadelle, 11% min abv

whites: Courbu, Petit Courbu, Gros Manseng, Petit Manseng

rosé: CF, CS, Tannat

red: CF, Tannat
all wines are 11% min abv

Gros Manseng, Petit Manseng, min 11% abv for Blanc and Blanc Sec, 17% for VT

Tannat, 11.5% min abv

Fer, min 10.5% abv

Courbu, Petit Courbu, Gros Manseng, Petit Manseng, min 11.5% abv for sec, 14% for VT

Cairanne, Chusclan, Laudun, Massif d'Uchaux, Plan de Dieu, Puyméras, Roaix, Rocheguide, Russet les Vignes, Sablet, St. Gervais, St. Maurice, St. Pantaleon-les-vignes, Séguret, Signargues, Valréas, Visan

Côtes de Provence, Coteaux d'Aix-en-Provence, Les Baux de Provence, Coteaux Varois en Provence, Bandol, Bellet, Cassis, Palette

Vin de Corse, Muscat du Cap Corse, Patrimonio, Ajaccio

Grès de Montpellier, Pézenas, La Clape, Pic St. Loup, Cabrières, Terasses du Larzac, Picpoul de Pinet, Quatourze, Montpeyroux, St. Saturnin, Sommières

Royal Tokaji Company, Tokaj Oremus, Disznoko, Kiralyudvar

3 puttonyos- 60 g/L
4 puttonyos- 90 g/L
5 puttonyos- 120 g/L
6 puttonyos- 150 g/L
Aszuesszencia (7-9 puttonyos)- 180 g/L
Naturesszencia- 250 g/L

traditional: Kedarka
modern: Kekfrankos, CF, CS, Merlot

Danubian Plain, Thracian Lowlands, Black Sea, Struma River Valley, Rosé Valley

Suhindol, Svichtov, Khan Krum, Harsovo, Melnik, Sungunlare

Nebbiolo and Syrah cross from Bulgaria

DOC-CMD- full maturity (min 187g/L)
DOC-CT- late harvest (min 220 g/L)
DOC-CIB- botrysized (min 240 g/L)

Moldavia- Cotnari DOC
Muntenia-Oltenia- Dealu Mare DOC
Banat
Crisana-Maramures
Dobrogea- Murfatlar DOC
Danube Terraces
Transylvania- Tarnave DOC

Primorska, Podravje, Posavje

sweet or dry white wine from Romania from the Grasa de Cotnari grape. Dacia is a producer

Croatian Inland Region, Istria, Dalmatia

Krim, Odessa, Nikolaev-Kherson, Transcarpathian Region

Kakheti, Kartli, Racha-Lechkhumi, Imereti, Subtropical Zone

Ararat Valley

Cricova District, Moldova

Krasnodar, Dagestan, Stavropol, Rostov, Kabardino-Balkaria, Chechnya

KEO

red: Mavro, Carignan, CS
white: Xyniestri, Malaga

Commanderia is the oldest named wine still in production. min 15% abv, min 4 years in oak, may be fortified, but not necessary

Ko-Operative Wijnbowers Vereniging. founded in 1918, privatized in 1997. fixes prices, determines areas of production, establishes production limits.

South African Wine Industry Trust. founded in 1999 to empower black workers after apartheid

Wine of Origin system in RSA.
75 accepted varietals
must contain 85% of stated grape and vintage
blends may list several grapes as long as each is at least 20% of total
100% of grapes from stated area

Western Cape, Northern Cape, Eastern Cape, Kwazulu-Natal, Limpopo

Muscat of Alexandria in RSA

Hamilton-Russell, Ken Forrester, Kanonkop, Warwick Estate

Monção e Melgaço, Lima, Cávado, Basto, Ave, Sousa, Amarante, Baião, Paiva

Vila Nova de Gaia

Baixa Corgo, Cima Corgo, Douro Superior

granitic

Encostas de Aire, Óbidos, Lourinhã, Alenquer, Torres Vedras, Arruda, Bucelas, Colares, Carcavelos

sand, Ramisco

whites: 6 months, min 11.5% abv
reds: 1 year, min 12% abv

schist

Alentejano, Quercus suber

Lags, Portimão, Lagoa, Tavira

Madeirense

Comité Interprofessional du Vin de Champagne

4000 kg (1 marc), equals 2550 L
102 L to 160 kg

Sillery, Puisieulx, Beaumont-sur-Vesle, Verzenay, Mailly, Verzy, Louvois, Bouzy, Ambonnay

Aÿ, Tours-sur-Marne (red only)

Chouilly (white only), Oiry, Cramant, Abuse Oger, Le Mesnil-sur-Oger

Mareuil-sur-Aÿ, Tauxières-Mutry

NM- Négociant Manipulant
RM- Récoltant Manipulant
CM- Coopérative Manipulant
RC- Récoltant Coopérateur
SR- Société de Récoltants
ND- Négociant Distributeur
MA- Marque d'Acheteur

solids in the must of Champagne that are removed before fermentation

high acid base wines for Champagne

plastic capsule in a crown cap that captures sediment during remuage

breakdown of dead yeast cells

Récemment Dégorgé. the bottle was stored upside down and disgorged only when it was ordered. started by Bollinger

wire cage for Champagne

Extra Brut- 0-6 g/L
Brut- 0-12 g/L
Extra Dry- 12-17 g/L
Sec- 17-32 g/L
Demi Sec- 32-50 g/L
Doux- 50+ g/L

12 (9L)

now called Club Trésors, originated in 1971, tête de Cuvee for RMs

Coteaux Champinois, Rosé de Riceys

Crémant de Bordeaux, Crémant de Bourgogne, Crémant de Loire, Crémant d'Alsace, Crémant de Die, Crémant de Limoux, Crémant Dr Jura

Vouvray, Montlouis-sur-Loire, Saumur, Vin de Savoie, Seyssel, Blanquette de Limoux

Bugey Cerdon, Clairette de Die Méthode Dioise Ancestrale, Gaillac Mousseux Méthode Gaillaçoise

Méthode Ancestrale, Charmat Process (Cuvee Close), Continuous Method, Direct Carbonation

pink sandstone soil of Alsace

Riesling, Gewurztraminer, Pinot Gris, Muscat

Pinot Blanc (Klevner), Chasselas (Gutedel), Sylvaner, Pinot Noir, Auxerrois (labeled Pinot), Savagnin (Klevener)

Edelzwicker can be a single varietal and non vintage. Gentil must be a blend of 50% or more noble grapes vinified separately

rosé of Savagnin from the village of Heligenstein, no longer replanted

Kaefferkopf (2006)

Altenberg de Bergheim, Kaefferkopf

Zotzenberg

Kanzlerberg (3 ha)

Schlossberg (80 ha)

Rosacker

VT: passerilage, varietal specific, can be dry, 235 g/L for Riesling & Muscat, 257 g/L for Gewurztraminer and Pinot Gris

SGN: botrysized, not varietal specific, sweet, 276 g/L for Riesling & Muscat, 306 g/L for Gewurztraminer & Pinot Gris

Pinot Noir, Pinot Blanc, Chardonnay, Riesling, Pinot Gris, Auxerrois

Côtes de Toul, Moselle

Jurrasic limestone/marl

oxidized wine from Jura. must be Savagnin grown on Jurrasic soil, kept in barrel until Dec 15 of the 6th year following harvest, not fortified, bottled in a 62cl clavellin

"straw wine" from Jura. produced under the appellations of Arbois, L'Etoile, Côtes de Jura, grapes dried out on straw mats for at least 6 weeks, min 320 g/L, min 14% abv, aged min 3 yrs (18 months in neutral barrel)

Jacquère, Altesse (Rousette), Bergeron (Roussanne), Chardonnay, Chasselas

Vin de Savoie, Rousette de Savoie, Seyssel, Bugey, Bugey-Cerdon, Rousette de Bugey

75%, except California & Oregon (100%), Washington (95%)

85%, except Oregon (95%)

95%

85%, 95% when vintage and AVA are stated

Pinot Noir, Pinot Gris, Chardonnay, Pinot Blanc, Riesling, Gewurztraminer, Müller-Thurgau

51%

sulfites are found at a concentration of more than 10 parts per million

100% of the grapes are owned or controlled by the winery. the wine must be produced at a winery in the same AVA

premium US blend from Bordeaux varietals in which no grape can account for more than 90% of the wine

Sonoma, Lake, Solano, Mendocino, Marin, Napa

mountain- thin, rocky soil
valley- volcanic, alluvial, maritime

Calistoga, Diamond Mountain, Howell Mountain, Spring Mountain, St. Helena, Rutherford, Atlas Peak, Oakville, Stag's Leap, Chiles Valley, Mt. Veeder, Yountville, Oak Knoll District, Wildhorse Valley, Los Carneros

Howell Mountain, Atlas Peak, Stag's Leap, Chiles Valley, Oak Knoll District, Wildhorse Valley

Russian River Valley, Sonoma

Knights Valley, Alexander Valley, Rockpile, Dry Creek Valley, Chalk Hill, Green Valley, Russian River Valley, Northern Sonoma, Sonoma Coast, Bennett Valley, Sonoma Mountain, Sonoma Valley, Los Carneros

Mendocino, Mendocino Ridge, Anderson Valley, Potter Valley, Redwood Valley, McDowell Valley, Yorkville Highlands, Dos Rios, Cole Ranch, Covelo

Cole Ranch, monopole of Esterlina

Red Hills Lake County, Guenoc Valley, Clear Lake

Livermore Valley, Ben Lomond Mountain, Santa Clara Valley, San Ysidro District, San Francisco Bay, Santa Cruz Mountains

Kalin, Wente

Monterey, Santa Lucia Highlands, Chalone, Hames Valley, Arroyo Seco, Carmel Valley, San Antonio Valley, San Bernabe, San Lucas

Mount Harlan

Paso Robles, Arroyo Grande, York Mountain, Edna Valley

Santa Maria Valley, Santa Ynez Valley, Sta. Rita Hills, Happy Canyon

Dunnigan Hills, Clarksburg, Capay Valley, Merritt Island, Lodi, Sierra Foothills

Mokelumne River, Cosumnes River, Jahant, Borden Ranch, Alta Mesa, Sloughhouse, Clements Hills

Fair Play, El Dorado, Fiddletown, North Yuba, California Shenandoah Valley

Dundee Hills, Eola-Amity Hills, Ribbon Ridge, McMinnville, Yamhill-Carlton District, Chehalem Mountains

Red Hills Douglas County, Umpqua Valley, Applegate Valley, Rogue Valley

mostly in Idaho, tiny part in Oregon

Puget Sound, Columbia Valley, Yakima Valley, Rattlesnake Hills, Red Mountain, Walla Walla Valley, Horse Heaven Hills, Lake Chelan, Wahluke Slope, Columbia Gorge

North Fork, The Hamptons, Hudson River Region, Cayuga Lake, Seneca Lake, Lake Erie, Niagra Escarpment

Augusta, Hermann, Ozark Mountain, Ozark Highlands

Vintners Quality Alliance. mandatory in Ontario, voluntary in British Columbia

-8 degrees Celcius

Niagra Peninsula, Prince Edward County, Lake Erie North Shore, Pelee Island

Vinemount Ridge, Creek Shores, Lincoln Lakeshore

Niagra River, Niagra Lakeshore, Four Mile Creek, St. David's Bench

Short Hills Bench, Beamsville Bench, Twenty Mile Bench

Okanagan Valley, Vancouver Island, Gulf Islands, Fraser Valley, Similkameen Valley

Sussex, Surrey, Kent, Hampshire, Dorset, Devon, Cornwall, Somerset, Gloucestershire

Nyetimber, Denbies Wine Estate, Davenport