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WSET 2 > 4. Regionally Important Grape Varieties - Red > Flashcards

4. Regionally Important Grape Varieties - Red Flashcards

1
Q

Gamay palate

A

High acid
Low to medium tannin
Light body

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2
Q

Gamay aromas

A

Raspberry, red cherry, red plum

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3
Q

Gamay winemaking

A

Typically unoaked

Winemaking may add banana, candy elements

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4
Q

Gamay climate

A

Moderate

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5
Q

Gamay aging

A

Usually for early drinking

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6
Q

Gamay regions

A

Beaujolais: classifications regional appellation, village, cru (e.g. Fleurie)

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7
Q

Grenache/Garnacha palate

A

Low acid
Low to medium tannin
High alcohol

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8
Q

Grenache/Garnacha aromas

A

Strawberry, red plum, red cherry, white pepper, licorice

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9
Q

Grenache/Garnacha winemaking

A

Often blended
Oaked or unoaked
Red or rosé

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10
Q

Grenache/Garnacha climate

A

Warm

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11
Q

Grenache/Garnacha aging

A

Can age: earth, meat, dried fruit, caramel

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12
Q

Grenache/Garnacha regions

A

South of France: Minervois
Southern Rhone: Cotes du Rhone, Chateauneuf-du-Pape
Spain: Rioja DOCa (blends), Navarra DO (rosé), Priorat DOCa (old vines)
Australia: Barossa Valley, McLaren Vale (old vines, blended)

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13
Q

Tempranillo palate

A

Medium acid
Medium tannin
Light to full body

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14
Q

Tempranillo aromas

A

Strawberry, red cherry, black cherry, black plum

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15
Q

Tempranillo winemaking

A

Simple or complex
Oaked or unoaked
Blended or single varietal

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16
Q

Tempranillo aging

A

Can age: dried fruit, leather, mushroom

Levels of aging: joven, crianza, reserva, gran reserva

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17
Q

Tempranillo climate

A

Moderate

Warm

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18
Q

Tempranillo regions

A

Spain: Catalunya DO (high volumes, varying styles), Rioja DOCa, Ribera del Duero DO

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19
Q

Nebbiolo palate

A

High acid
High tannin
Full body

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20
Q

Nebbiolo aromas

A

Red cherry, red plum, rose, violet, dried herbs

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21
Q

Nebbiolo winemaking

A

Single varietal

Oak maturation common

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22
Q

Nebbiolo aging

A

Can age: mushroom, tobacco, leather

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23
Q

Nebbiolo regions

A

Barolo DOCG, Barbaresco DOCG

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24
Q

Barbera palate

A

High acid

Low to medium tannin

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25
Q

Barbera aromas

A

Red cherry, red plum, black pepper

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26
Q

Barbera winemaking

A

Typically single varietal
Simple or complex
Oaked or unoaked

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27
Q

Barbera regions

A

Barbera d’Asti DOCG

28
Q

Barbera aging

A

Can be for early drinking

Can age

29
Q

Sangiovese palate

A

High acid
High tannin
Medium to full body

30
Q

Sangiovese aromas

A

Red cherry, red plum, dried herbs

31
Q

Sangiovese winemaking

A

Often oaked

Often blended

32
Q

Sangiovese aging

A

Can be for early drinking

Can age

33
Q

Sangiovese regions

A

Chianti DOCG, Chianti Classico DOCG, Chianti Classico Riserva DOCG; Brunello di Montalcino DOCG

34
Q

Corvina palate

A

High acid
Low to medium tannin
Light to full body

35
Q

Corvina aromas

A

Red cherry, red plum

36
Q

Corvina winemaking

A

Often blended

Appassimento method sometimes used

37
Q

Corvina aging

A

Can be for early drinking

Can age

38
Q

Corvina regions

A

Valpollicella DOC, Valpollicella Classico DOC

Amarone della Valpollicella DOCG, Recioto della Valpollicella DOCG

39
Q

Montepulciano palate

A

Medium acid

High tannin

40
Q

Montepulciano aromas

A

Black plum, black cherry

41
Q

Montepulciano winemaking

A

Blended or single varietal

Often oaked

42
Q

Montepulciano aging

A

Usually for early drinking

43
Q

Montepulciano regions

A

Montepulciano d’Abruzzo DOC

44
Q

Zinfandel/Primitivo palate

A

Medium to high acid
Medium to high tannin
High alcohol

45
Q

Zinfandel/Primitivo aromas

A

Red to black fruit depending on harvest ripeness

46
Q

Zinfandel/Primitivo winemaking

A

Red and rosé

Reds often oaked

47
Q

Zinfandel/Primitivo aging

A

Can age: earth, meat

48
Q

Zinfandel/Primitivo climate

49
Q

Zinfandel/Primitivo regions

A

California, Puglia

50
Q

Pinotage palate

A

High acid
Medium tannin
Medium to full body

51
Q

Pinotage aromas

A

Strawberry, raspberry, red cherry

Smoke, coffee, chocolate (from oak)

52
Q

Pinotage winemaking

A

Single varietal or blended

53
Q

Pinotage aging

54
Q

Pinotage climate

55
Q

Pinotage regions

A

Western Cape (in Cape Blend)

56
Q

Carmenere palate

A

Medium to high acid
High tannin
Full body

57
Q

Carmenere aromas

A

Green bell pepper/jalapeno, eucalyptis, cilantro, blackberry

58
Q

Carmenere winemaking

A

Single varietal or blended

Often oaked

59
Q

Carmenere aging

A

Can age: leather, earth

60
Q

Carmenere climate

61
Q

Carmenere regions

A

Central Valley (Chile)

62
Q

Malbec palate

A

High tannin

Full body

63
Q

Malbec aromas

A

Blackberry, black plum

64
Q

Malbec winemaking

A

Blended or single varietal

Often oaked

65
Q

Malbec climate

66
Q

Malbec regions

A

Mendoza (high altitude)

WSET 2 (9 decks)

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