003 - Grape Profiles

Question 1

What makes Pinot Noir “Pinot Noir”

Answer 1

1. Pale to medium plus ruby
2. Intense flavour for light body
3. Range of styles from fruit forward to restrained or fruit forward aromas
4. Red cherry to black cherry (warm climates)
5. Earth, mushroom, truffle, herb
6. Stalky character – use of stems
7. Glossy texture in New World, especially USA - extract
8. Medium plus to high acidity
9. Medium to full body
10. Moderate (12.5%) to high (14.5%) alcohol
11. Lean to ripe
12. Exclusively French oak or French oak barrel alternatives
13. Elegance, finesse, complexity
14. Aromatic!
15. Appealing tertiary aromas evidence ageing to benefit
16. Evolves in the glass
17. Range of quality from complex to easy-drinking
18. Transmits a sense of place!
19. Definitive varietal character – no wines blended
20. Geographical & climatic diversity implied by xxx countries
21. Consider Grenache, Sangiovese, Nebbiolo, Tempranillo, Gamay

Question 2

What makes Syrah “Syrah”

Answer 2

1. Deep, black-purple color, often opaque
2. Aromatic (generally)
3. Range of fruit aromas and profiles from restrained to fruit forward
4. Blackberry, black and white pepper, game, iodine, black and green olive, licorice, mineral
5. Fresh acidity in cooler climates
6. Medium to full body
7. Moderate to high alcohol
8. Supports high level of ripeness, affinity to warm climates
9. Range of tannin from firm (OW) to supple (NW); always dense on high end (note tannin can be low in classic Barossa styles)
10. Range of styles from varietal to blend
11. Aromatic evolution to benefit – leather, coffee, tobacco
12. Affinity to oak – American and French
13. Range of quality levels and complexity from entry level to ultra premium
14. Evolves in the glass – Rhone or top Australia
15. Geographical diversity implied by XX countries
16. Consider Cabernet Sauvignon, Merlot, Zinfandel
17. Diverse use from varietal to blender – Grenache, Mourvedre, Cab

Question 3

What makes Tempranillo Tempranillo?

Answer 3

1. Pale to inky purple color, sometimes with brick hints
2. Restrained aromas
3. Strawberry, mulberry, graphite, mineral
4. Medium-minus to medium-plus acidity, medium plus to full body
5. Medium to high alcohol (13.-14.5%)
6. Usually soft, dusty tannins
7. Range of extract from moderate (Rioja) to high (Toro)
8. Diverse use from varietal to blender – CS, ML, Syrah, Grenache
9. Glossy texture - glycerin
10. Affinity to oak – French and American
11. Affinity to American oak and beneficial oxidative ageing seen by pale color and brown tints consistent with traditional Spanish winemaking
12. Range of quality levels from entry-level to ultra-premium
13. Range of styles from immediate drinking to cellar-worthy
14. Ability to age to benefit – pale color, leather, mushroom
15. Lack of geographical diversity implied by 1 country yet several regions
16. Consider Sangiovese, Grenache, Merlot, Dolcetto, Gamay

Question 4

What makes Riesling Riesling?

Answer 4

1. Range of color from pale to deep yellow
2. Exceptionally pale color on young wines
3. Overt varietal aromas – floral, peach, marzipan, petrol
4. Minerality
5. High acidity
6. Taut mouthfeel and lack of textured palate
7. No creamy mid palate - variety lacks affinity with MLF & lees stirring
8. Lack of lees note – variety lacks affinity with lees contact/ battonage
9. Light to full body
10. Unusually wide range of alcohol from 8°-14.5°
11. Tertiary and Petrol notes evidencing ability to evolve to benefit
12. Vary levels of RS from total dryness to off-dry to sweet
13. Honey notes of botrytis
14. No toast notes to suggest use of new oak
15. Visible bubbles, tactile presence of CO2
16. Geographical diversity implied by xx countries
17. Consider Riesling, Chenin Blanc, Sauvignon Blanc, Semillon
18. Exceptional quality of X as seen by Y, pointing to classic high quality variety
19. Ability to transmit terroir and minerality

Question 5

What makes Chardonnay Chardonnay?

Answer 5

1. Range of color from pale to deep yellow
2. Neutral / non-aromatic
3. Peach, pear, apple, baked
4. Minerality
5. Range of acidity from crisp to soft
6. Range of alcohol from 12% to 14.5%
7. Range of body from light to full / weights
8. Lack of RS / RS on inexpensive wines
9. No honey notes of positive botrytis
10. Range of mouthfeel from taut (SS fermentation) to lush and creamy (barrel ferment & ageing)
11. Medium acidity and creamy, lactic, diacetyl notes suggesting MLF
12. Lactic note and chalkiness of Chablis in X
13. Leesy, yeasty notes indicating lees stirring
14. Mealy texture (Burgundy)
15. Viscosity (New World)
16. Earthy and tertiary aromas suggesting ageing to benefit
17. Spectrum of styles from oaked to unoaked / Affinity to oak
18. Range of styles from fruit forward to restrained
19. Range of quality from complex to easy-drinking, food-friendly to drink alone
20. Ability to age to benefit
21. Sense of place
22. Geographical & climatic diversity implied by xx countries
23. Consider Chardonnay, Semillon, Sauvignon Blanc, Chenin Blanc

Question 6

What makes Pinot Gris Pinot Gris?

Answer 6

1. Range of color from pale to deep lemon on riper styles
2. Pink tinge on warm-climate (CA!) examples, pointing to red grape variety (grape with skin color)
3. Apple and spice fruit character
4. Light to full (on riper styles) body
5. Broad palate, oily texture
6. Presence of both dry and botrytized sweet wines
7. Honey notes, indicate susceptibility to botrytis
8. Neutral fruit character, lack of aromatic intensity
9. Geographic diversity implied by X countries
10. Adaptability to wide range of climates indicated by austere X and ripe, high alcohol X
11. Range of acidity from crisp on early-harvested style X to lowish on very ripe X
12. Positive tertiary notes on botrytized wine X, pointing to age-worthy variety
13. Exceptional persistence of X, pointing to variety capable of top quality wines
14. No vanilla notes suggesting little affinity to new oak treatment
15. Astringency

Question 7

Possible white wines that are pale

Answer 7

GV, Riesling

Question 8

Thin skin reds

Answer 8

Pinot noir, Grenache

Question 9

Possible pale straw wines

Answer 9

Vinho Verde, Muscadet, Verdejo

Question 10

Possible medium straw wines

Answer 10

Young Riesling, Muscat, Torrantes

Question 11

Possible deep straw wines

Answer 11

Albariño, Verdicchio