EUROPEA Wine Championshipeuropea.org/wp-content/uploads/2015/11/Regulations-2015... · 10th EUROPEA Wine Championship – Klosterneuburg, Austria 2015 ... Merlot Merlot noir, Sémillon

10th EUROPEA Wine Championship – Klosterneuburg, Austria 2015 – Version 2014-12-09 page 1

European Qualification standards in the Wine industry

EUROPEA Wine Championship A European competition for students in cooperation of EUROPEA & The Network of European Wine Schools

What is it?

In the course of the EUROPEA Wine Championship students will compete in theoretical and practical matters of wine growing, wine making, wine tasting and general knowledge on wine industry. They have the possibility to exchange knowledge and experience and prove and compare their skills and abilities.

Who can participate?

Each school which is member of the network of wine schools or EUROPEA can send one team.

What is a team?

2 students between 17 and 25 years of age together with a teamleader (teacher) form a team. Participants must still be at school or in training! One student is allowed to participate only once in the Wine Championships.

Which contests are there?

There are 4 single contests (Grape growing / viticulture, Wine making / oenology, Wine tasting, Special Award: Host Country) and 1 team contest (all fields).

Regulations?

The official regulations are written in English.

Language?

During competition English will be the only official language.

Aid allowed?

Students can use a simple calculator (no text processor or mobile phone) and bilingual diction-ary without technical explanations.

Jury?

Judges can be appointed out of the group of team leaders.


Viticulture

1

Grape varieties • Recognizing all local and regional grape varieties • Recognising the most important European grape varieties from catalogue • Description of those varieties • Description of soils and climates of varieties

2

Rootstocks

• Recognizing main rootstocks (leaves and shoots) out of the given list • Requirements of the rootstocks (e.g. soil, humidity, limestone content,

resistances) • Genetic origin of the different rootstocks • Perform Omega grafting

3

Grapevine training and pruning • Calculating the plantation density • Practice of different systems of pruning • Recognize and name the pruning systems • Name the advantages and disadvantages of the different systems

4

Plant nutrition

• Name the essential nutrients and define their effects • Recognize nutrient deficiencies in leaves and grapes • Name and recognize the fertilizer given in the list

5

Irrigation of the vineyard • Calculating the water necessities of grapevine • Describing irrigation systems (drop irrigation, sprinkler irrigation)

6

Pests and diseases of the grapevine • Identifying damages produced by different pests • Identification of beneficial species • Naming diseases that affect the grapevine • Identify diseases and their symptoms

7

Handling pesticides • Describing indicators for the timing of pesticide application • Selecting pesticides, fungicides, insecticides, miticides, herbicides • Calculating doses of pesticides • Preparing the treatment • Carrying out conventional and low volume spraying • Security and hygiene in the handling of pesticide products

8

Quality improvement measures • Leaf thinning, green pruning, shoot trimming, tipping, side shoot removal • Cluster thinning, green harvesting • Selective harvest


CATALOGUES - VITICULTURE

1) Grape varieties

Name Synonyms

Blaufränkisch Limberger, Lemberger, Kékfrankos, Frankonia, Frankovka, Franconia

Cabernet franc Acheria, Bouchet, Trouchet noir, Cabernet, Kaberne frank, Cabernet bresciano, Cabernet franco, Gros Cabernet

Cabernet - Sauvignon Bidure, Petite Vidure, Bordeaux, Burdeos tinto, Kaberne-Sovinjon, Petit Cabernet

Chardonnay Morillon, Pinot Chardonnay, Gentil blanc, Pinot blanc Chardonnay

Furmint Nemes Furmint, Kyraly Furmint, Fourminte, Tokaisky, Moslavac, Sipon, Zapner, Gelber Moster, Luttenberger, Weißlaber, Mosler

Gamay Bourguignon noir, Petit Bourguignon, Gamay noir, Gamay Beaujolais, Blauer Gamet, Game

Gelber Muska-teller

Muscat blanc à petitis grains, Moscato bianco, Tamaioasa Romaneasa, Ruma-nische Weihrauchtraube, Tamianka

Grenache Abundante, Alicante, Tinto de Navalcarnero, Tocai rosso, Cannonao, Cannonau, Grenach Crni, Grenacha tinta, Garnacha tinta, Garnatxa negra, Gironet, Lladoner, Granaccia, Guarnaccia

Grüner Veltli-ner Weißgipfler, Green Veltliner, Zeleni Vetlinec, Veltlínské Zelené, Veltliner

Kadarka Cadarca, Cadarca neagra, Nemes Kadarka, Fekete budai, Gâmza, Schwarzer Ka-darka

Merlot Merlot noir, Sémillon rouge, Merlo, Petit Merle, Bigney rouge, Plant Medoc

Müller Thurgau Rivaner, Rizvanac Bijeli, Rizvanec

Nebbiolo Chiavennasca, Spanna, Lampia, Prugnet

Palomino Listao, Palmino fino, Alban, Listán blanco, Merseguera, Palamino, Malvasia Rei

Pinot blanc Blanc de Champagne, Pinot bianco, Beli Pinot, Feherburgundi, Weissburgunder, Pinot blanco, Rulandské Bílé, Klevner

Pinot gris Tokay d´Alsace, Pinot gris d’Alsace, Malvoisie, Pinot grigio, Szürkebarat, Ruländer, Rülander, Grauer Burgunder, Grau Burgunder, Pinot cendré, Sivi Pinot, Rulandské šedé

Pinot noir Blauer Burgunder, Blauer Spätburgunder, Pinot nero, Burgundac Crni, Kisburgundi Kék, Pinot tinto

Rheinriesling Petracine, Riesling renano, Rajnai Rizling, White Riesling, Weißer Riesling, Rie-sling, Klingelberger, Riesling de Rhin

Sangiovese Sangioveto, Niellucciu, Nielluccio

Sauvignon blanc Blanc Fumé, Fumé, Sauvignon jaune, Muskat Sylvaner, Sauvignon petit

Syrah Shiraz, Neretto di Saluzzo, Serine, Syrac, Petite Syrah

Tempranillo Aragonez, Tinta Santiago, Verdiell,

Traminer Termeno Aromatico, Gentil Rose Aromatique, Fermentin Rouge, Traminer aromati-co

Welschriesling Rizling laski, Olasz riesling, Riesling Italico

Zweigelt Blaue Zweigeltrebe, Rotburger


2) rootstocks

Teleki-Kober 5 BB: V. berlandieri x V. riparia

Selection Oppenheim nr. 4: V. berlandieri x V. riparia

Paulsen 1103: V. berlandieri x V. rupestris

Couderc 3309: V. riparia x V. rupestris

Ruggeri 140: V. berlandieri x V. rupestris

Fercal: BC 1 (V. berlandieri x Colombard 1) x 333 E.M. (Cabernet S. x V. berlandieri)

Couderc 161-49: V. riparia x V. berlandieri

110-Richter: V. berlandieri x V. rupestris

420A: V. berlandieri x V. riparia

3) pruning systems 3) training systems

Guyot (single and double) Goblet

Cordon GDC (Geneva double curtain)

Minimal pruning

Lyra Additional training systems can be part of the Special Award.

4) Nutrients 4) Fertilizers

nitrogen Urea

phosphorus Calcium ammonium nitrate

potassium Superphosphate

calcium Potassium sulphate

magnesium Magnesium sulphate

iron Boron folia fertilizer

boron Iron chelate

manganese Manure

zinc Compost

6) Diseases

scientific name common name

Uncinula necator powdery mildew

various fungi, e.g. Fomitiporia mediterranea, Phaeomoniella chlamydospora, Eutypa lata

grapevine decline or esca complex

Botrytis cinerea botrytis bunch rot or grey mould


Penicillium expansum green mould

Plasmopara viticola downy mildew

Phomopsis viticola phomopsis cane and leaf spot

Armillariella mellea armillaria root rot

Phytoplasma vitis, Phytoplasma solani, (Candi-datus Phytoplasma vitis; class: Mollicutes)

grapevine yellows (flaves-cence dorée) bois noir (black wood)

Agrobacterium vitis crown gall

various yeasts and acetic acid bacteria, e.g. Kloeckera apiculata, Hanseniaspora uvarum, Metschnikowia pulcherrima,·Candida spp., Sac-charomycopsis vini; Acetobacter spp., Glucono-bacter spp., Bacillus spp.

sour bunch rot

6) Pests

phytophagous species common names

Daktulosphaira vitifoliae grape phylloxera

Lobesia botrana grape berry moth, vine moth

Empoasca vitis green leafhopper

Byctiscus betulae vine leaf roller

Scaphoideus titanus flavescent leafhopper, American grapevine leafhopper

Hyalestes obsoletus leafhopper

Panonychus ulmi european red mite

Eotetranychus carpini hornbeam mite

Tetranychus urticae twospotted spider mite

Calepitrimerus vitis rust mite

6) Beneficials species

scientific name common name

Typhlodromus pyri predatory mite

Syrphidae hoverfly

Chrysopidae green lacewing

Coccinellidae ladybird

---- Egg parasitoids


Oenology

Must analysis

1.

Determination of pH - value in the must – by means of pH meter Determination of total acidity in the must – with n/3 lye with indicator (25 ml of must) Determination of sugar in the must – by means of refractometer or must spindle (de-termination of °Oechsle, °Brix, °KMW, grams per litre possible; a conversion table will be supplied at the contests) Requirements:

1. carrying out the determination 2. describing the analysing methods 3. interpreting the results

Wine analysis

2.

Determination of pH - value in the wine – by means of pH meter Determination of total acidity in the wine – with n/3 lye with indicator (25 ml of wine) considering carbonic acid Determination of titrable sulphurous acid (H2SO3) – iodine solution (25 ml of wine and the following separated solutions: acid, starch, iodine) Determination of alcohol and total extract – distillation method Determination of residual sugar (Rebelein or Fehling method) Requirements:

1. Carrying out the determination 2. Describing the analysing methods 3. Interpreting the results 4. Interpreting the total analysis


White wine and red wine production

3.

Grape processing: Purpose of destemming Sulphuring of must (purpose, calculation of amount) Addition of enzymes (purpose) Cooling of must Pneumatic presses (types, advantages and disadvantages) Melioration of must (calculation – grape juice concentrate)

4.

Wine making: Measures for performance of fermentation (promotion and hindrance of fermentation) Wine containers (advantages and disadvantages, characteristics) contents of wine Malolactic fermentation (advantages and disadvantages, prerequisites, prevention) Red wine making (fermentation on skins, stabilizing of colour)

5.

Wine treatment and wine stabilization: Racking off (purpose, kinds, what to look for) Calculation of sulphuring Calculation of amounts of fining agents Acidification (additives, amounts, calculations) Deacidification (additives, amounts, calculations) Wine stabilization (meta-tartaric acid, cooling, contact procedure) Addition of carbonic acid (purpose, possibilities) Addition of residual sweetness (with grape juice and grape juice concentrate – calcu-lations) Proper packing of sheet filters Describing the carrying out

6.

Bottling: Devices: hoses, pumps, sheet filter, automatic bottle filler Task: assembling the line with filter and bottler up to the bottle for time – put into op-eration with water

7.

Wine faults Tasks: 1. recognizing the fault 2. cause of fault 3. prevention of fault 4. possible elimination of fault

8.

Fining Tasks: 1. Recognizing the agent 2. Purpose of usage 3. Carrying out the fining


CATALOGUES - OENOLOGY

7) Wine faults

mouldy taste

oxydation

volatile acidity

SO2

untypical ageing note

filter taste

Brettanomyces

reduction

cork taint

8) Fining agents

bentonite

blue fining ( potassium ferrocyanide)

copper sulfate

Polyvinylpolypyrrolidon (PVPP)

charcoal

casein

gelatin


Conversion table: °Oe; %Brix; sugar g/l; Alc.Vol%; ~KMW

°Oechsle %Brix g/l sugar %Alc.Vol ~KMW °Oechsle %Brix g/l sugar %Alc.Vol ~KMW

40 9,14 104,00 5,063 8,00 96 21,94 249,60 12,152 19,20 41 9,37 106,60 5,190 8,20 97 22,17 252,20 12,278 19,40 42 9,60 109,20 5,316 8,40 98 22,40 254,80 12,405 19,60 43 9,83 111,80 5,443 8,60 99 22,63 257,40 12,532 19,80 44 10,06 114,40 5,570 8,80 100 22,86 260,00 12,658 20,00 45 10,29 117,00 5,696 9,00 101 23,09 262,60 12,785 20,20 46 10,51 119,60 5,823 9,20 102 23,31 265,20 12,911 20,40 47 10,74 122,20 5,949 9,40 103 23,54 267,80 13,038 20,60 48 10,97 124,80 6,076 9,60 104 23,77 270,40 13,165 20,80 49 11,20 127,40 6,203 9,80 105 24,00 273,00 13,291 21,00 50 11,43 130,00 6,329 10,00 106 24,23 275,60 13,418 21,20 51 11,66 132,60 6,456 10,20 107 24,46 278,20 13,544 21,40 52 11,89 135,20 6,582 10,40 108 24,69 280,80 13,671 21,60 53 12,11 137,80 6,709 10,60 109 24,91 283,40 13,797 21,80 54 12,34 140,40 6,835 10,80 110 25,14 286,00 13,924 22,00 55 12,57 143,00 6,962 11,00 111 25,37 288,60 14,051 22,20 56 12,80 145,60 7,089 11,20 112 25,60 291,20 14,177 22,40 57 13,03 148,20 7,215 11,40 113 25,83 293,80 14,304 22,60 58 13,26 150,80 7,342 11,60 114 26,06 296,40 14,430 22,80 59 13,49 153,40 7,468 11,80 115 26,29 299,00 14,557 23,00 60 13,71 156,00 7,595 12,00 116 26,51 301,60 14,684 23,20 61 13,94 158,60 7,722 12,20 117 26,74 304,20 14,810 23,40 62 14,17 161,20 7,848 12,40 118 26,97 306,80 14,937 23,60 63 14,40 163,80 7,975 12,60 119 27,20 309,40 15,063 23,80 64 14,63 166,40 8,101 12,80 120 27,43 312,00 15,190 24,00 65 14,86 169,00 8,228 13,00 121 27,66 314,60 15,316 24,20 66 15,09 171,60 8,354 13,20 122 27,89 317,20 15,443 24,40 67 15,31 174,20 8,481 13,40 123 28,11 319,80 15,570 24,60 68 15,54 176,80 8,608 13,60 124 28,34 322,40 15,696 24,80 69 15,77 179,40 8,734 13,80 125 28,57 325,00 15,823 25,00 70 16,00 182,00 8,861 14,00 126 28,80 327,60 15,949 25,20 71 16,23 184,60 8,987 14,20 127 29,03 330,20 16,076 25,40 72 16,46 187,20 9,114 14,40 128 29,26 332,80 16,203 25,60 73 16,69 189,80 9,241 14,60 129 29,49 335,40 16,329 25,80 74 16,91 192,40 9,367 14,80 130 29,71 338,00 16,456 26,00 75 17,14 195,00 9,494 15,00 131 29,94 340,60 16,582 26,20 76 17,37 197,60 9,620 15,20 132 30,17 343,20 16,709 26,40 77 17,60 200,20 9,747 15,40 133 30,40 345,80 16,835 26,60 78 17,83 202,80 9,873 15,60 134 30,63 348,40 16,962 26,80 79 18,06 205,40 10,000 15,80 135 30,86 351,00 17,089 27,00 80 18,29 208,00 10,127 16,00 136 31,09 353,60 17,215 27,20 81 18,51 210,60 10,253 16,20 137 31,31 356,20 17,342 27,40 82 18,74 213,20 10,380 16,40 138 31,54 358,80 17,468 27,60 83 18,97 215,80 10,506 16,60 139 31,77 361,40 17,595 27,80 84 19,20 218,40 10,633 16,80 140 32,00 364,00 17,722 28,00 85 19,43 221,00 10,759 17,00 141 32,23 366,60 17,848 28,20 86 19,66 223,60 10,886 17,20 142 32,46 369,20 17,975 28,40 87 19,89 226,20 11,013 17,40 143 32,69 371,80 18,101 28,60 88 20,11 228,80 11,139 17,60 144 32,91 374,40 18,228 28,80 89 20,34 231,40 11,266 17,80 145 33,14 377,00 18,354 29,00 90 20,57 234,00 11,392 18,00 146 33,37 379,60 18,481 29,20 91 20,80 236,60 11,519 18,20 147 33,60 382,20 18,608 29,40 92 21,03 239,20 11,646 18,40 148 33,83 384,80 18,734 29,60 93 21,26 241,80 11,772 18,60 149 34,06 387,40 18,861 29,80 94 21,49 244,40 11,899 18,80 150 34,29 390,00 18,987 30,00 95 21,71 247,00 12,025 19,00


Wine sensory & wine geography

1.

Triangle Test - Tasting of 3 wines – recognise the 2 identical wines - Can be done with alcohol, vintage, acidity, residual sugar, tan-

nin, wood character

2.

Sequence Test - Put 3-5 wines in increasing order by means of tasting - Can be done with alcohol, vintage, acidity, residual sugar, tan-

nin, wood character, volatile acidity

3. Wine faults

- Recognise and name faults by means of tasting

4.

Varieties - Recognise and name varieties (possible varieties: Chardon-

nay, Sauvignon blanc, Riesling, Muscat, Cabernet Sauvignon, Merlot, Pinot noir, Syrah)

5. Aromas

- Recognise aromas in wines (list of 54 aromas)

6.

Wine service - Describe one wine orally and present it in English - Choice of glasses, opening of bottle, decanting if necessary,

serving temperature time for preparation is given - Glasses, wine service, wine & food pairing will be added after

further discussion

7.

Winegrowing countries - list of 10 European countries: - Knowledge of general facts - Name the most important wine growing regions - Allocate the most important wines to the regions - Knowledge of the most important white & red varieties - General knowledge of legal requirements in the countries - Allocate wine specialities to the countries


CATALOGUES – WINE SENSORY & GEOGRAPHIE

3) Wine faults

mouldy taste

oxydation

volatile acidity

SO2

untypical ageing note

filter taste

Brettanomyces

reduction

cork taint

4) Varieties

Chardonnay

Muscat

Riesling

Sauvignon blanc

Cabernet sauvignon

Merlot

Pinot noir

Syrah


5) Aromas aromas following "Le nez du vin" acacia mint anise Muscat apple muscat-grape apricot mushroom banana musk bitter almond oak black currant orange Blackberry buds Passion fruit butter pear cacao pepper caramel pine cherry pineapple Chocolate plum cinnamon quince clove raspberry Coconut rose coffee smoke Grapefruit strawberry green pepper (bell pepper) tar hay thyme hazelnut Tilia flower honey Toasted bread iodine Tobacco Leather truffle lemon vanilla Lichee violet liquorice walnut


7) Important wine producing countries in Europe

Austria

France

Germany

Hungary

Italy

Portugal

Romania

Slovenia

Spain

Switzerland


Austria (data 2013) Facts and figures

• Total hectares of vineyards: 46,000 hectares • Total production of wine: on average 2.5 mill. hectolitres • Significance among wine production in Europe: #10 at hectares • Significance worldwide: 1% of wine quantity

Wine growing areas White varieties: Grüner Veltliner (30%), Welschriesling (8%), Weißburgunder (4%), Chardonnay (3%), Müller Thurgau (4%), Riesling (4%) Red varieties: Zweigelt (14%), Blaufränkisch (7%), Blauer Portugieser (4%), Blauburger (2%), St. Laurent (2%) Legal requirements: Depending on sugar degrees (in Austria measured in °KMW), the following quality categories are defined: • Wein • Landwein • Qualitätswein • Qualitätswein (Quality wine) • DAC (Qualitätswein bestimmter Herkunft, Qualitätswein of controlled origin) • Kabinett • Prädikatsweine: Spätlese, Auslese, Beerenauslese, Eiswein, Strohwein, Schilf-

wein, Ausbruch, Trockenbeerenauslese

Specialities: Uhudler, Schilcher, G’spritzer, Gemischter Satz

Weinviertel DAC Kamptal DAC Wagram Kremstal DAC Thermenregion Wachau Carnuntum Traisental DAC Neusiedlersee DAC Leithaberg DAC Mittelburgenland DAC Eisenberg DAC Südsteiermark Süd-Oststeiermark Weststeiermark Wien


France (data 2013) Facts and figures

• Total hectares of vineyards: 770,000 hectares • Total production of wine: on average 52 mill. hectolitres, of this 7 for Cognac &

Armagnac production • Direct jobs in France: 250,000 • Significance among wine production in Europe: #2 at hectares • Significance worldwide: 20% of wine quantity (#1 equal with Italy) • Total export: 14 mill. hectolitres

Wine growing regions White varieties: Chardonnay(5,6%), Sauvignon blanc(3,5%), Chenin blanc, Chassel-as, Viognier, Muscat, Pinot blanc, Pinot gris, Gewürztraminer, Riesling, Savagnin, Sémillon, Ugni blanc (10,2% pour Cognac et Armagnac)

Rosé varieties: Grenache, Syrah, Cinsault, Mourvedre, Tibouren

Red varieties: Merlot(14%), Grenache(11%), Syrah(8%), Cabernet Sauvignon(6,5%), Carignan(5,3%), Pinot noir(3,7%), Cabernet franc, Gamay(3,5%), Malbec, Petit Verdot, Tannat Legal requirements: Authorized under production regions: Irrigation, Mechanical harvest, chaptalisation (max:1,5%vol), acidification Quality categories: - Vin de Table (11%) - Vin de Pays (28%) - AOC et VDQS (45%) - Pour production Cognac et Armagnac (16%) Specialities made from wine: Cognac, Armagnac, Champagne, Vin Jaune Specialities: le foie gras (Sud-Ouest), les escargots (Bourgogne), les crèpes (Bretagne), la choucroute (Alsace), le cassoulet (Languedoc), la bouillabaise (Marseille), la quiche “Lor-raine” et tous les fromages de France

Bordeaux Bourgogne Côtes du Rhône Provence Alsace Val de Loire Champagne Jura Savoie Languedoc-Roussillon Sud-Ouest


Germany (data 2013) Facts and figures

• Total acreage: 100,000 ha • Total production of wine: on average 10 mill. hectolitres • Number of enterprises (wine warehouses): appr. 80.000 wine growers • Significance among wine production in Europe: #7 at hectares • Significance worldwide: 2.7% of wine quantity

Wine growing regions White varieties (65%): Riesling 22%, Müller Thurgau: 13%, Silvaner: 5%, Grauer Burgunder: 5% ,Weißer Burgunder: 4%, Kerner: 3%, Bacchus: 2%, Scheurebe: 1%, Chardonnay: 1% Red varieties (35%): Spätburgunder: 12%, Dornfelder: 8%, Portugieser: 4%, Trollinger: 2%, Schwarzriesling: 2%, Regent: 2%, Lemberger 2%, St. Laurent: 1%, Merlot 1% Legal requirements: Depending on sugar degrees (in Germany measured in °Oechsle), the following quality categories are defined: • Tafelwein: minimum alcohol content 8.5% • Landwein: minimum sugar degree of 47°Oe in berries • Qualitätswein bestimmter Anbaugebiete (QbA): minimum sugar degree of 57-

62°Oe in berries (subject to certain region) • Qualitätswein mit Prädikat: no sugar must be added before fermentation

o Kabinett: minimum sugar degree of 67-83°Oe in berries o Spätlese: minimum sugar degree of 76-90°Oe in berries o Auslese: minimum sugar degree of 83-95°Oe in berries o Beerenauslese: minimum sugar degree of 110-128°Oe in berries o Trockenbeerenauslese: minimum sugar degree of 150-154°Oe in berries o Eiswein: must be processed with frozen berries (min -6°C), min. 110-128°Oe

Specialities: • Weißherbst: synonym for Rosé wine: wine of red grapes of which only juice is

fermented, (like wine produced out of white grapes), but 100% one variety • Rotling: wine produced out of red and white grapes that are fermented together

(like white wine) • Schillerwein: Rotling wine from Wuerttemberg • Schorle: mixture of mineral wine and water (>50% wine required)

Rheinhessen: 26.444 ha Pfalz: 23.461 ha Baden: 15.900 ha Württemberg: 11.500 ha Mosel: 9.034 ha Franken: 6.063 ha Nahe: 4.155 ha Rheingau: 3.125 ha Saale-Unstrut: 685 ha Ahr 552 ha Sachsen: 462 ha Mittelrhein: 461 ha Hessische Bergstrasse: 440 ha


Hungary (data 2013) Facts and figures

• Total hectares of vineyards: 76,516 hectares • Total production of wine: on average 2.8 mill. hectolitres • Significance among wine production in Europe: #9 at hectares • Significance worldwide: 1% of wine quantity

Wine growing regions White varieties: Olaszrizling (Welschriesling, %), Szürkebarát (Pinot Gris, %), Tramini (%), Chardonnay (%), Ottonel Muskotály (Muscat Ottonel, %) Red varieties: Kékfrankos (Blaufränkisch, %), Blauer Portugieser (%), Kadarka (%), Merlot (%), Cabernet Franc (%) Legal requirements: Depending on sugar degrees (in Hungary measured in °KMW), the following quality levels are defined: • DHC - Districtus Hungaricus Controllatus – Wine with Protected Origin • OFJ – Oltalom alatt álló földrajzi jelzéssel - Protected Geographical Indication • FJN – Földrajzi jelzés nélküli – Without Protected Geographical Indication • OEM - Oltalom alatt álló eredetmegjelölés- Protected Designation of Origin • HNT – Hegyközségek Nemzeti Tanácsa - National Council of Wine Communities Specialities: Tokaji Aszú – Tokay - Hungarian sweet white wine made from grapes affected by the ’noble rot’ Bull’s Blood of Eger / Szekszárd – A blend of several selected red varieties

Alföld (the Great Plains) Balaton Duna (Danube) Eger North-Transdanubia Pannon Tokaj.


Italy (data 2013) Facts and figures

• Total hectares of vineyards: 650,000 hectares • Total production of wine: on average 45 mill. hectolitres • Number of enterprises: 385,000 • Significance among wine production in Europe: #3 at hectares • Significance worldwide: 16% of wine quantity

Wine growing areas White varieties: Trebbiano toscano: 5.3%, Glera: 3.84%, Catarratto: 3.56%, Char-donnay, 3.25%, Pinot grigio: 2.91%, Trebbiano romagnolo: 2.39%, Moscato bianco: 2.07% Red varieties: Sangiovese: 11.12%, Montepulciano: 4.90%, Merlot: 4.27%, Barbera: 3.49%, Cabernet Sauvignon: 2.53%, Nero d´Avola: 2.33%, Negro amaro: 1.90%, Primitivo: 1.63% Legal requirements: the following quality categories are defined:

• DOCG Denominazione di Origine Controllata e Garantita • DOC Denominazione di Origine Controllata • IGT Indicazione Geografica Tipica • Vino

Classification according to age and vinification - Riserva

Specialities: • Vino passito • Vermouth • Prosecco • Grappa

North • Trentino Alto Adige • Lombardia • Valle d’Aosta • Piemonte • Liguria • Veneto • Friuli Venezia Giulia • Emilia-Romagna

Center • Toscana • Umbria • Marche • Lazio

South and Islands • Abruzzo • Molise • Campania • Basilicata • Publia • Calabria • Sicilia • Sardegna


Portugal (data 2013)

Facts and figures • Total acreage: 230,000 hectares • Total production: on average 6 mill. hectolitres • Significance among wine production in Europe: #5 at hectares • Significance worldwide: 2% of wine quantity

Wine growing regions

White varieties: Alvarinho, Arinto, Bical, Loureiro, María Gomes (Fernao Pires)

Red varieties: Baga, Castelao franco, Tinta Roriz, Touriga Nacional, Trincadeira

Legal requirements • Quality Wine Produced in a Specific Region (QWPSR) or VQPRD - Vinho de

Qualidade Produzido em Região Demarcada • Wines D.O.C. (Denominação de Origem Controlada) which secures a superior

quality. • Wines that have more regulations placed upon them but are not in a DOC region

fall under the category of Indicação de Proveniência Regulamentada (IPR, In-dication of Regulated Provenance)

• Regional Wine - Vinho Regional Carries with it a specific region within Portugal. • Table Wines - Vinho de Mesa carries with it only the producer and the designa-

tion that it's from Portugal. Designation for special bottlings:

- Reserva - Garrafeira

Specialities: Port wine, Madeira, Moscatel de Setubal

1. Bucelas DOC 2. Colares DOC 3. Setúbal DOC 4. Carcavelos DOC 5. Alenquer DOC 6. Torres Vedras DOC 7. Arruda DOC 8. Óbidos DOC 9. Lourinhã DOC 10. Ribatejo DOC 11. Encostas de Aire DOC 12. Bairrada DOC 13. Lafões IPR 14. Vinho Verde DOC 15. Trás-os-Montes DO 16. Porto DOC & Douro DOC

17. Távora-Varosa DOC 18. Dão DOC 19. Beira Interior DOC 20. Alentejo DOC 21. Palmela DOC 22. Lagos DOC 23. Portimão DOC 24. Lagoa DOC 25. Tavira DOC 26. Madeira DOC & Madeirense DO 27. Graciosa IPR 28. Biscoitos IPR 29. Pico IPR

Regions with special significance: Alentejo, Bairrada, Dao, Douro, Madeira, Porto, Vinho Verde


Romania (data 2013)

Facts and figures • Total acreage: 181,011 hectares • Total production: on average 4 mill. hectolitres • Number of enterprises (wineries): 163 • Significance worldwide: -

Wine growing regions and the most important vineyards

White varieties: Fetească albă (12%), Fetească regală (16%), Grasă de Cotnari(2%), Frâncuşă (1,2 %), Galbenă de Odobeşti (1%), Tămâioasă românească (0,7%)

Red and rose varieties: Fetească Neagră (2%),, Băbeasca Neagră (3%), Cadarcă (1,3 %), Roşioară (1,6%), Negru de Drăgăşani (1,7%) Legal requirements Legislation according to the methodological norm of 28 July 2010 on Grapes and Wine Law no. 244/2002

- Table wine - Wine with GI - DOC-wines (wine with appelation of origin) - Harvested at full maturity (DOC-CMD) - Late harvest (DOC-CT) - Noble harvest (DOC – CIB)

Specialities: Vin pelin, Vermut

Podişul Transilvaniei Moldova Muntenia and Oltenia Banat Crişana and Maramureş Dobrogea Danube Terraces Southern Lands


Slovenia (data 2013)

Facts and figures • Total acreage: ~16,000 hectares • Total production: on average 0.55 mill. hectolitres • Number of enterprises (wineries): ~28,000 winegrowers • Significance worldwide: -

Wine growing regions and areas

White varieties (70%, 37 varieties): Laški rizling, Chardonnay, Sauvignon, Malvazija, Rebula

Red varieties(30%, 15 varieties): Refošk, Merlot, Žametna črnina, Modra Frankinja, Cabernet Sauvignon Legal requirements Depending on sugar degrees (in Slovenia measured in °Oechsle), the following quality categories are defined: • namizna vina (table wine) (min sugar degree 64°Öe) • deželna vina (land wine) • kakovostna vina (quality wine) (min sugar degree 75°Öe) • vrhunska vina (premium quality wine) (min sugar degree 83°Öe) • predikatna vina

o pozna trgatev (late harvest) (min sugar degree 92°Öe) o izbor (selection) (min sugar degree 108°Öe) o jagodni izbor (berry selection) (min sugar degree 128°Öe) o ledeno vino (ice wine) (min 128°Öe, frozen berries 3-4 days, min -7°C) o suhi jagodni izbor (dry berry selection) (min sugar degree 154°Öe)

PGO (priznano geografsko oznako) (with geographical indication) ZGP (zaščiteno geografsko poreklo ) (produced in specified region) PTP (priznano tradicionalno poimenovanje) (recognised traditional denomination)

Specialities: Cviček (PTP), Teran (PTP)

Podravje (6,780 ha) - Štajerska Slovenija - Prekmurje Posavje (2703 ha) - Dolenjsk - Bizeljsko-Sremič - Bela krajina Primorje (6490 ha): - Vipavska dolina - Slovenska Istra - Goriška brda - Kras


Spain (data 2013) Facts and figures

• Total hectares of vineyards: 1,000,000 hectares • Total production of wine: on average 40 mill. hectolitres • Significance among wine production in Europe: #1 at hectares • Significance worldwide: 13% of wine quantity

Wine growing regions White varieties: Airen (25%), Macabeo (2% Cava) Palomino (1% Jerez), Verdejo (1% Rueda), Albariño (0.5% Rias Baixas-Galicia). Red varieties: Tempranillo (19%, Rioja, R. Duero), Bobal (7%, La Mancha), Garnacha (7%), Monastrell (6%, Mediterraneo), Mencia (1%, Galicia - Bierzo). Legal requirements: IGP:

• Vino de la Tierra DOP:

• Denominación de Origen • Denominación de Origen Calificada • Vino de Calidad con indicación geográfica • Vino de Pago • Vino de Pago Calificado

Classification according to age: Joven, Crianza, Reserva, Gran Reserva Specialities: Cava (sparkling wines), Under veil wines ageing wines, Oxidative age-ing wines (Sherry), Sweets wines

Regions with special significance: Rioja, Ribera del Duero, Jerez, Cata-lunya, Gali-cia, Rueda, Mediterraneo (Valencia, Alicante , Murcia).


Switzerland (data 2013) Facts and figures

• Total hectares of vineyard: 15’000 hectares • Total production of wine: 1 million hectolitres • Significance among wine production in Europe: place #15; 0,5% of European

production • Significance worldwide: very little significance

Wine growing regions

White varieties: Chasselas (27%), Müller-Thurgau (3%), Chardonnay (2%), Sylvaner (1,5 %), Pinot gris(1,5%).

Red varieties: Pinot noir (29%), Gamay (10%), Merlot (7%), Gamaret (2,5%), Garanoir (1,5%). Legal requirements Legislation according to the Swiss Federal Law for Wines no. 916.140. According to region of production, natural sugar content and grape yield, wines are classified in the three European-like quality level system:

- Table wine = wine with no geographical indication - Wine with GI = „vin de pays”, „Landwein” - AOC wines (wine with appelation of origin)

All kind of wines are allowed to be produced (still wines, sparkling wines, late harvest, ice wine, licor wines, ...). Under the Swiss Federal law, every wine region has its own regulations which are more restrictive. Specialities:

- Native Swiss grape varieties: Petite Arvine, Amigne, Completer, Cornalin, Diolinoir, Humagne blanche, Humagne rouge, Räuschling, …

- All the wines produced out of varieties that are not the five principal ones (Pinot noir, Chasselas, Gamay, Merlot and Müller-Thurgau) are called “specialities”, are quite rare and very demanded among wine connoisseurs.

Valais – 5200 ha, red dominant.

Vaud – 3800 ha, white highly dominant.

Geneva – 1500 ha, red dominant.

Neuchâtel – 3 Lakes - 950 ha, white slightly dominant.

Ticino – 1000 ha, almost only red.

Swiss German part – 2600 ha, red mostly highly dominant.

Italy

Germany

Austria France

France


Special Award Austria Written test Tasks with wine

1. Recognizing varieties x

2. Wine growing regions and areas x

3. Legal requirements X

4. Technical questions on Austria x

Only students from abroad are eligible to participate! For equal chances of participants of different countries, the organizing country must prepare a set of questions (covering all or some of the topics 1 – 4) and checklist(s) that cover the Special Award (e.g. list of grape varieties in addition to the Contest Wine Tasting, list of special terms or specialities of the host country). The organizing school must offer a package of wine which is suitable for preparation of students. This package has to be offered at the best price possible including transport and can be ordered by the schools interested in or registered for the Championship at their own expense (wine and transport). The wines, the number of wines, the number of bottles per wine are defined by the organising school depend-ing on the specific circumstances. The set of questions, checklists and wine offer has to be distributed to all participants with the first official invitation to register.

Documents

EUROPEA Wine Championshipeuropea.org/wp-content/uploads/2015/11/Regulations-2015... · 10th EUROPEA Wine Championship – Klosterneuburg, Austria 2015 ... Merlot Merlot noir, Sémillon